Caprese Stuffed Avocado

Creamy avocados, fresh mozzarella and tangy tomatoes are a perfect match. Grill the avocados for added flavor, drizzle it all with a balsamic reduction and it becomes spectacular!

Ingredients

1/2 cup olive oil
4 cloves garlic, very finely minced
Salt and pepper
3 California avocados, at the peak of ripeness
1 pint grape tomatoes, halved or quartered, if large
16 small  fresh mozzarella balls
Fresh Basil
1 cup balsamic vinegar

Instructions
Prepare balsamic reduction, by placing vinegar in small saucepan over medium low heat. Boil gently until reduced by half. Allow to cool completely before drizzling over the stuffed avocados. This can be done the day ahead.

In small bowl or mason jar, combine oil and garlic. Add liberal amount of salt and pepper. Combine and allow to sit for at least one hour.

Cut grape tomatoes and mozzarella balls in half. Season with salt and pepper. A half hour before serving, toss them with most of the garlic oil.

Oil and heat grill. Halve the avocados and remove the pit. Season and brush liberally with the garlic oil. Place each avocado half face down on the hot grill. Grill for 4 - 5 minutes until they have char marks on the surface and the avocado is warmed through.

Remove avocados from grill and place on plate. Cut the basil leaves in a chiffonade. Combine basil with tomatoes and mozzarella balls.  Spoon the mixture into the center of each avocado half.
Drizzle with balsamic reduction.