Grilled Avocado Caprese Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Basil
  • 2 California avocados
  • 4 cloves Garlic
  • 1 pint Grape tomatoes

• Baking & Spices

  • 1 Balsamic glaze
  • 1 Kosher salt & pepper

• Oils & Vinegars

  • 1/2 cup Grapeseed or olive oil

• Dairy

  • 16 Bocconcini

Found on soufflebombay.com

Description

Ingredients

• ½ cup grapeseed or olive oil
• 4 cloves garlic, minced
• Kosher salt & pepper
• 2 California avocados
• 1 pint grape tomatoes, halved
• 16 Bocconcini (small mozzarella balls), halved
• Basil, Chiffonade
• Balsamic Glaze

Directions

• In a small bowl or mason jar, combine the oil, garlic, Kosher salt & pepper...be liberal with the salt & pepper. Stir it up and allow it to mingle for at least 1 hour.
• Prep your tomatoes and mozzarella, season with salt & pepper. 30 minutes before serving, toss them with some of the garlic oil.
• Oil & heat your grill. Halve your avocados (and remove the pit). Season and brush liberally with the garlic oil. Place each avocado half face down on your hot grill and grill for 4-5 minutes (leave the lid open). You are just looking for some nice char marks and for the avocado to be heated through.
• Remove avocados and plate them. Toss in the basil with the tomato & mozzarella mixture, mix it up. and spoon it into and over-top the avocados, drizzle with balsamic glaze & dig in!
• Tip: To easily Chiffonade your basil...use a sharp knife (basil bruises easily) and pinch off the stems of lay 10 leaves, place them atop one another, roll it up tightly yet gently (like a cigar) and make thin slices with the tip of your knife...ta-dah!