(serves 2)
2 ripe tomatoes, medium
1/2 avocado
100g (31/2oz) mozzarella
cheese
fresh basil
lemon juice
15ml (1 tbspn) olive oil
10ml (2 tspn) balsamic vinegar
1 Skin and quarter the tomatoes, remove the seeds.
2 Cube the mozzarella and slice the avocado into a similar lenth as the tomatoes, toss in lemon juice.
3 Layer the mozzarella and avocado onto the tomato, placing a basil leaf between each layer. Push a cocktail stick through the stack.
4 Mix olive oil and balsamic vinegar, add a little salt and freshly ground black pepper. Spoon over the tomato wedges.
February 14, 2002 15:30
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