2 Avocados, cut in 1/2" cubes 6 ounces of Mozzarella; cut in 1/2" cubes 4 large Tomatoes, vine ripened DRESSING 5 large Cloves garlic, chopped 1 tablespoon of Basil, fresh chopped 2 tablespoons of Balsamic vinegar 1 teaspoon of Dijon mustard 4 tablespoons of Extra virgin olive oil 2 tablespoons of 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 Mozzarella 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! Serving Size: 8
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