350 g/12 oz cherry tomatoes
200 g/7 oz/scant 1 cup Mozzarella cheese, drained and chopped
1 avocado, peeled, stoned (pitted) and chopped
30 ml/2 tbsp Pesto Sauce
Salt and freshly ground black pepper
A few small parsley sprigs
Method :
Halve the tomatoes and scoop out the centers. Place upside-down on a rack
to drain. Meanwhile, mix together the Mozzarella, avocado and pesto sauce
and season with salt and pepper. Arrange the tomato halves in a circle on
a large serving plate and spoon the filling into the centers. Garnish with
parsley sprigs.