|2||Avocados; cut in 1/2" cubes|
|6 ounces||Mozarella; cut in 1/2" cubes|
|4 larges||Tomatoes; vine ripened|
|5 larges||Cloves garlic; chopped|
|1 tablespoon||Basil; fresh chopped|
|2 tablespoons||Balsamic vinegar|
|1 teaspoon||Dijon mustard|
|4 tablespoons||Extra virgin olive oil|
|2 tablespoons||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!
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