4 Fresh California Avocados*, cut in half lengthwise, seeded

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2 cups Cheese Filling (recipe follows)

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As needed Chianti Glaze, as needed (recipe follows)

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4 oz. ricotta cheese

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4 oz. mascarpone

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2 oz. gorgonzola cheese, crumbled

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2 oz. roasted red peppers, finely diced

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1 oz. roasted garlic, minced

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1 1/2 oz. sun-dried tomatoes, finely diced

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1 1/2 oz. prosciutto, finely diced

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As needed Salt and pepper to taste

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24 oz. Tuscan-style red wine

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2 oz. honey

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.