This Tomato Mozzarella and Avocado Surprise is a combination of simple ingredients which makes a delicious, easy to put together and elegant salad course. The element of surprise, being the mozzarella ball inside the tomato makes it feel special. Serve it as a salad course on a dinner party or as part of a Sunday lunch menu. You can even make the miniature version of those and serve them on a cocktail party, using Campari tomatoes and baby mozzarella instead.
8 medium size firm tomatoes
8 small mozzarella balls or bocconcini balls
4 ripe avocados
3-4 garlic cloves crushed
2 Tbs lemon juice
1 Tb olive oil
1 tsp white pepper
2 tsp Spanish paprika
salt and freshly ground black pepper to taste
Prepare the tomatoes cups: Cut the top of the tomatoes and scoop out the seeds using a melon scooper. Place the tomato cup up side down to allow the juices to escape.
Make the avocado purée: In the bowl of a food processor combine the avocados, lemon juice, garlic, white pepper, oil and salt and process until very smooth. Transfer the purée to a pastry bag with a nozzle of your choice. You need the purée to be smooth in order not to block the party bag nozzle.
Assemble: Sprinkle the inside of the tomato cups with salt and freshly ground black pepper. Gently place a mozzarella or bocconcini ball in each cup. Pipe the avocado purée on top. Place the Spanish paprika in a small sieve and dust it over the avocado topping.
Serve: Place a handful of arugula leaves in the middle of a salad plate and gently put the tomato cup on top.
Make it ahead: The tomato cups can me scooped and refrigerated upside down for 3 – 4 hours before serving. Make the avocado purée just before your guests arrive to avoid browning, transfer it to the pastry bag and chill for up to half an hour. Have your arugula washed and chilled in a tupperware. Have the salad plates lined up on the kitchen counter from earlier. Assemble the salad course immediately before serving.