Caprese Stuffed Avocado

Caprese Stuffed Avocado
1/2 cup grape or cherry tomatoes, halved
4 oz (120g) baby mozzarella balls (bocconcini)
2 tablespoons basil pesto homemade or store bought)
1 teaspoon minced garlic
1/4 cup olive oil
Salt and pepper to season
2 ripe avocados peeled, seeded and halved
Fresh basil leaves to serve (optional)
2 tablespoons balsamic glaze reduction to drizzle
2 tablespoons fresh basil chopped
Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavours.
Arrange prepared avocado halves onto a plate with fresh basil leaves.
Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.

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