We had friends over for dinner and I was trying to find something quick and easy to throw out and I had heard of "California Caprese Salads" before and knew my friend liked avocados and thought I'd give it a whirl.It calls for most of Wiki's favorite ingredients(see:awesome wife) and instead of fresh basil, I incorporated a pesto dressing to be drizzled over the top. It was not difficult at all and was actually less messy than making the usual salad version.
1 package small mozzarella balls
1 package cherry tomatoes
1/2 cup pesto(homemade or classico store bought)
Slice the avocados in half and remove pit, if you have a melon baller use it to scoop balls of flesh out(ummm, I just giggled typing that. haha I don't feel bad admitting that) and lay on a separate plate with the mozzarella and tomatoes. Now take each ingredient and slide onto skewer, I did three of each. Lay on serving tray and drizzle with the pesto. If you won't be serving for a while, leave one of the avocado pits on the plate and cover before placing in fridge. This can minimize browning of the avocado.
My mother in law always makes her own pesto and here is her recipe:
2 cups basil
1/2 cup Romano cheese
handful of pine nuts
2/3 garlic cloves
1/2 cup of olive oil
place all ingredients except olive oil in food processor and pulse together till combined and then slowly stream in olive oil till you have desired consistency. She is Lebanese and I'm pretty sure she has a few "spices" added that I don't know about...I only know people rave about it, I can't have this as I'm allergic to pine nuts.