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Avocado and Mozarella Cheese Stuffed Tomatoes
2 Avocados; cut in 1/2" cubes
6 oz Mozarella; cut in 1/2" cubes
4 lg Tomatoes; vine ripened
5 lg Cloves garlic; chopped
1 tb Basil; fresh chopped
2 tb Balsamic vinegar
1 ts Dijon mustard
4 tb Extra virgin olive oil
2 tb 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.
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