In a mixing bowl, combine halved grape or cherry tomatoes, baby mozzarella balls, and basil pesto. Add minced garlic, a drizzle of olive oil, and a pinch of salt and pepper. Toss gently for about 1-2 minutes until well-coated.

Slice the ripe avocados in half lengthwise, remove the pit, and scoop out a small amount of flesh if needed. Arrange the avocado halves on a serving plate, cut side up.

Generously spoon the prepared Caprese filling into each avocado half, packing it nicely.

Drizzle balsamic glaze over the stuffed avocados for visual appeal.

Sprinkle freshly chopped basil before serving.