Bruschetta stuffed avocados
Servings: 6 halves (3 per person), making one meal for two people
3 large ripe Roma tomatoes, finely chopped
3 tablespoons red onion finely chopped
1.5 teaspoon minced garlic
3 tablespoons olive oil
Salt and pepper to season
3 ripe avocados peeled, seeded and halved
Fresh basil leaves to serve (optional)
3 tablespoons balsamic glaze (reduction) to drizzle — store bought or see recipe below
3 tablespoons fresh basil chopped
0.38 cup shaved Parmesan cheese
Combine tomatoes, onion, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavours.
Arrange prepared avocado halves onto a plate with fresh basil leaves.
Spoon the Bruschetta filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil and parmesan cheese. Serve immediately.
How To Make Balsamic Reduction: buy balsamic vinegar. Put in pot, medium high heat, get it to boil. then set temperature to low and let it simmer for 5-7 minutes so it thickens. If you refridgerate it, it may get too thick but simply place it in warm water to make it more liquid