Caprese Stuffed Avocado
1/2 cup grape or cherry tomatoes, halved
4 oz baby mozzarella balls
2 tablespoons basil pesto
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 flavors.
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.
How to make Balsamic Glaze
1 cup of balsamic vinegar
Pour balsamic vinegar into a small saucepan. Turn heat to medium high and bring vinegar to a boil.
Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.
Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.
Remove from heat. Let reduction cool and serve or transfer to an air tight container and store in refrigerator.
Makes about 1/2 a cup