2 Avocados; cut in 1/2" cubes
6 oz Mozarella; cut in 1/2" cubes
4 lg Tomatoes; vine ripened
-------------------------DRESSING-------------------------
5 lg Cloves garlic; chopped
1 tb Basil; fresh chopped
2 tb Balsamic vinegar
1 ts Dijon mustard
4 tb Extra virgin olive oil
2 tb White wine
Red leaf lettuce for garnish
Garlic chives for garnish
Cut tomatoes in half and scoop out insides. (Can be
used in place of tomato concasse to make Tomato-Basil
Cream Sauce.) Set each half on top of lettuce
garnished plate. In a blender, add garlic, basil,
balsamic vinegar, oil and white wine. Blend
and adjust according to taste. Toss with Avocado and
Mozarella cubes until completely coated. Stuff
tomatoes with mixture and garnish with garlic chives
or other long thin garnish stuck into tomatoes. Looks
terrific and tastes unbelievable!
