H4TG believes that food is a great connector and that sharing recipes are a piece of our heart that tell a story. During this season of gratitude the H4TG Family extends their stories and invites you to share yours by posting and tagging us on social media.
During the year, as a family, we take time to capture moments that bring lasting memories. One holiday that has been a forever favorite is Memorial Day Weekend. For us, it is the official launch of summer – our favorite season – and has been celebrated since our daughters were little. Over the years, we’ve hosted parties, enjoyed first of the season pool time, introduced summer fun like ice cream making, picnicked on the beach, and yes, even made it a blast in the RAIN! One of the weekend preps is putting together a 3-day menu and I am always looking to find a new recipe. The Caprese Stuffed Avocado is one of my most recent recipes. Besides the yummy taste, the laughter we had in getting it just right – coring avocado can be tricky – was priceless. From our family to yours, ENJOY!
Recipe: Caprese Stuffed Avocado
INGREDIENTS
- 1/2 cup grape or cherry tomatoes, halved
- 4 oz (120g) baby mozzarella balls
- 2 tablespoons basil pesto
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- Salt and pepper to season
- 2 ripe avocados peeled, seeded and halved
- Fresh basil leaves to serve (optional)
- 2 tablespoons balsamic glaze reduction to drizzle
- 2 tablespoons fresh basil chopped
INSTRUCTIONS
- 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 halves and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.