Caprese Stuffed Avocados | Avocados from Mexico

Ingredients

• 2 large avocados from Mexico, peeled, halved, and pitted
• ½ cup (125 ml) mini bocconcini
• ½ cup (125 ml) cherry tomatoes, halved
• 2 tablespoons (30 ml) extra virgin olive oil
• 2 tablespoons (30 ml) basil pesto (homemade or store-bought)
• 2 tablespoons (30 ml) freshly chopped basil, reserving some extra for garnish
• Pepper and sea salt flakes, to taste
• Balsamic vinegar glaze (homemade or store-bought)