A new twist on Caprese salad
This appetizer looks the best in a decorative glass dish
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 enought to then peel the skin off with your fingers. Then slice it in rounds.
Layer the tomato, avocado, mozzarella, and fresh basil in a circle around the dish.
Chop one small clove of garlic and sprinkle over the top.
Drizzle the olive oil over all and then pour the white balsamic vinegar over it (enought to make a bit of a puddle in the bottom of the dish)
Crack black pepper over all
Serve with sliced crusty baguette (for dipping in the dressing "puddle")