2    Avocados; cut in 1/2" cubes
6 oz Mozarella; cut in 1/2" cubes
4 lg Tomatoes; vine ripened

-DRESSING –
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.
Looks terrific and tastes unbelievable!