• 1/2 cup grape or cherry tomatoes, halved
  • 4 oz baby mozzarella balls (bocconcini)
  • 2 Tbsp basil pesto (homemade or store bought)
  • 1 tsp minced garlic
  • 1/4 cup J. Olive Co. EVOO
  • Salt and pepper to season
  • 2 ripe avocados peeled, seeded and halved
  • Fresh basil leaves to serve (optional)
  • 4 Tbsp J. Olive Co. Traditional balsamic, reduced to drizzle
  • 2 Tbsp fresh basil chopped


  1. Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl.
  2. Toss well to evenly combine all of the flavors.
  3. Arrange prepared avocado halves onto a plate with fresh basil leaves.
  4. Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze.
  5. Top with chopped fresh basil. Serve immediately.
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