Serves 4


  • 4 large Roma or plum tomatoes
  • 1 (8-ounce) ball fresh mozzarella
  • 1 avocado
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 4 Tbsp. prepared pesto


    Total time: 20 minutes

    Thinly slice tomatoes crosswise, being careful not to cut all the way through to the bottom, to create 5 or 6 pockets. Halve the mozzarella ball lengthwise and thinly slice it. Peel, pit and thinly slice the avocado. Arrange tomatoes on a serving platter, then fill each pocket with a slice of mozzarella and a slice of avocado. Sprinkle with salt and black pepper. Spoon 1 tbsp. prepared pesto over each.

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