---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables, Cheese/eggs, Garlic
       Yield: 8 servings
       2    Avocados; cut in 1/2 cubes
       6 oz Mozarella; cut in 1/2 cubes
       4 lg Tomatoes; vine ripened
       5 lg Cloves garlic; chopped
       1 tb Basil; fresh chopped
       2 tb Balsamic vinegar
       1 ts Dijon mustard
       4 tb Extra virgin olive oil
       2 tb White wine
            Red leaf lettuce for garnish
            Garlic chives for garnish
   Cut tomatoes in half and scoop out insides. (Can be
   used in place of tomato concasse to make Tomato-Basil
   Cream Sauce.) Set each half on top of lettuce
   garnished plate. In a blender, add garlic, basil,
   balsamic vinegar, oil and white wine. Blend
   and adjust according to taste. Toss with Avocado and
   Mozarella cubes until completely coated. Stuff
   tomatoes with mixture and garnish with garlic chives
   or other long thin garnish stuck into tomatoes. Looks
   terrific and tastes unbelievable!