caprese stuffed avocado

1/2  cup		grape or cherry tomatoes, halved
4  ounces		baby mozzarella balls (bocconcini)
2  tablespoons		basil pesto homemade or store bought)
1  teaspoon		minced garlic
1/4  cup		olive oil
1  teaspoon		Salt and pepper to season
2		ripe avocados peeled,s seeded and halved
12		Fresh basil leaves to serve (optional)
2  tablespoons		fresh basil chopped
2  tablespoons		Balsamic Glaze
2		Avocados

Tip: For nutritional information on all the ingredients in caprese stuffed avocado just click on each ingredient name. Then adjust the serving size for any caprese stuffed avocado ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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. Serve immediately.
To make Balsamic glaze, simmer twice the amount desired and reduce by 1/2
The vinegar needs to reduce to half. It becomes glossy and be thick enough to coat the back of a spoon. Glaze should be pourable; a similar consistency to warm honey.
It is important to note that glaze continues to thicken while it cools. Take it off the heat immediately to let it cool.
Pour it out into a clean glass jar or dressing bottle and refrigerate for up to a month.