2 avocados, halved, seed removed
1 cup baby bocconcini
2 tbsp pinenuts
1 tbsp extra virgin olive oil
1 punnet cherry tomatoes, halved
½ tsp dried basil
½ clove garlic, minced
Salt and pepper
2 tbsp balsamic vinegar
1 tbsp basil leaves
Toasted ciabatta, to serve
Heat a griddle pan on medium heat.
Brush extra virgin olive oil on avocado halves then place flesh-side down onto the hot griddle pan. Grill for 5 minutes then remove from heat.
Meanwhile, in a medium bowl mix baby bocconcini, pinenuts, extra virgin olive oil, cherry tomatoes, dried basil, garlic, balsamic vinegar and season generously with salt and pepper. Stir to combine, then spoon into the avocado holes.
Drizzle over the balsamic vinegar, top with basil leaves and serve with toasted ciabatta.