Fresh Basil, Garlic, Tomatoes, and Avacados

Fresh Basil, Garlic, Tomatoes, and Avacados

I call it Linda’s appetizer because she loves it so much that every time we get together she insists that I make this!

This appetizer looks the best in a decorative glass dish.


• 1 good sized organic tomato (try to find the best for the season) • Fresh Mozarella (either one large round ball or the smaller ones packed in water will do) • Fresh Basil • 1 ripe avacado (not too ripe but just starting to soften) • Fresh garlic • Freshly cracked black pepper • White Balsamic Vinegar (white is a little less acidic than the regular and it doesn't turn the rest of the ingredients dark) • Extra Virgin Olive Oil • Crusty baguette slices (organic and gluten-free if you can find them) or Crispy rice crackers or Parmesan crackers (made entirely of parmesan cheese)


  • Slice the tomatoes and mozzarella into rounds Slice the avocado through to the pit around from end to end then hold it with each side in one hand and twist it open. It should be firm enough to then peel the skin off with your fingers.
  • Then slice it in rounds. Layer the tomato, pieces of fresh basil, mozzarella slice then avocado slice. Make a circle around the dish.
  • Chop one small clove of garlic and sprinkle over top. Drizzle the olive oil over all and then pour the white balsamic over (enough to make a bit of a puddle in the bottom of the dish)
  • Crack black pepper over all
Serve with sliced crusty gluten-free baguette (for dipping in the dressing "puddle") or just use as a topping for crackers mentioned above.