Red, white, and green are the colors of the Italian flag and are echoed in this Italian dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 small plum tomatoes, halved||6 oz small buffalo mozzarella balls, torn in half|
|1/4 cup extra virgin olive oil||2 tbsp balsamic vinegar, plus more for serving|
|salt and freshly ground black pepper||2 tbsp nonpareil capers, drained and rinsed|
|2 garlic cloves, thinly sliced||basil leaves, roughly chopped|
|2 scallions, white and green parts, finely chopped||2 ripe Hass avocados, pitted, skinned, and quartered|
Position a rack 6in (15cm) from the source of heat and preheat the broiler. Arrange the tomatoes, cut sides up, on a baking sheet. Season with salt and pepper, and sprinkle with the garlic and scallions. Drizzle 1 tbsp of the oil over the tomatoes.
Broil the tomatoes for 4–5 minutes, or until they just begin to soften and the garlic is golden brown.
Place the hot tomatoes, garlic, scallions, and all cooking juices in a bowl. Add the mozzarella, remaining 3 tbsp oil, vinegar, capers, and basil and toss gently.
Place 2 avocado quarters on each of 4 plates. Divide the tomato mixture evenly over the avocados and drizzle with balsamic vinegar. Serve immediately.
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