Juicy ripe tomatoes with basil and onion are tossed in olive oil and a touch of garlic, then stuffed into Avocados for an incredible light lunch, dinner or snack! Topped with shaved parmesan and drizzled with a balsamic glaze for an incredible flavour combination!
Ingredients
0/10 Ingredients
- 2 large ripe Roma tomatoes, finely chopped
- 2 tbsp red onion finely chopped
- 1 tsp minced garlic
- 2 tbsp olive oil
- Salt and pepper to season
- 2 ripe avocados peeled, seeded and halved
- Fresh basil leaves to serve (optional)
- 2 tbsp balsamic glaze (reduction) to drizzle — store bought or see recipe below
- 2 tbsp fresh basil chopped
- 1/4 cups shaved Parmesan cheese
Instructions
- Step 1Combine tomatoes, onion, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavours.
- Step 2Arrange prepared avocado halves onto a plate with fresh basil leaves.
- Step 3Spoon the Bruschetta filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil and parmesan cheese. Serve immediately.
- Step 4Combine 2 teaspoons light brown sugar sugar (sugar is option) with 1/2 cup vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for about 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow plain balsamic vinegar to reduce for 12-15 minutes on low heat.)