Ingredients

4 avocados, sliced in half and pitted
2 handfuls cherry tomatoes, halved
6 bocconcini, halved (baby fresh mozarella balls)
1 tablespoon good quality olive oil
Balsamic vinegar (we used balsamic glaze)
Fresh basil leaves
Freshly ground black pepper to taste

Method

Place the avocado halves on serving tray

Fill the avocados with tomatoes and bocconcini

Drizzle with olive oil and balsamic vinegar

Season with pepper and sprinkle over the fresh basil leaves