l/2 cup olive oil
3 tbsps. red wine vinegar
l garlic clove, minced
3 ripe avacados, halved, pitted, peeled, cubed
l5 ozs. fresh mozzarella in water, drained, cubed
l/4 cup chopped basil
Whisk first 3 ingredients in large bowl to blend. Add avacados,
mozzarella and basil and toss. Season with s & p. Place in
center of large antipasto platter and surround with marinated
artichoke hearts, mushrooms and Italian salami, rolled up.
Serves 8.