Description
This Caprese Stuffed Avocado recipe combines creamy ripe avocados with fresh mozzarella, juicy cherry tomatoes, and aromatic basil leaves. Drizzled with olive oil and balsamic glaze, it’s a quick, no-cook, refreshing appetizer or light meal perfect for summer or anytime you want a healthy, flavorful dish.
Ingredients
Scale
Avocado Base
- 2 large ripe avocados (halved and pitted)
Caprese Filling
- 1/2 cup fresh mozzarella balls (bocconcini or ciliegine, cut in half)
- 1/2 cup cherry or grape tomatoes (halved)
- 2 tbsp fresh basil leaves (chopped)
Dressing & Seasoning
- 1 tbsp olive oil
- 1 tbsp balsamic glaze (store-bought or homemade)
- Salt and black pepper (to taste)
Optional Toppings
- Red chili flakes
- Garlic powder
- Toasted pine nuts
Instructions
- Prepare the Avocados: Carefully cut the avocados in half and remove the pits. If necessary, scoop out a small amount of flesh to create a bigger cavity for the filling.
- Make the Filling: In a bowl, gently mix the halved fresh mozzarella balls, halved cherry or grape tomatoes, and chopped basil leaves.
- Season the Mixture: Drizzle the olive oil over the mixture and season with salt and black pepper to taste. Toss gently to coat all ingredients evenly.
- Stuff the Avocados: Spoon the caprese filling into each avocado half, distributing it evenly among the four halves.
- Add Finishing Touches: Drizzle the balsamic glaze over the stuffed avocados. Sprinkle optional toppings like red chili flakes, garlic powder, or toasted pine nuts if desired.
- Serve Immediately: Serve the stuffed avocados fresh for the best flavor and texture as they can brown if left out too long.
Notes
- Choose ripe but firm avocados for easier handling and better shape retention.
- Balsamic glaze adds sweetness and tang; a balsamic reduction works well as a homemade alternative.
- Optional toppings add extra flavor and texture—adjust according to your preference.
- This recipe is perfect as a quick snack, appetizer, or light lunch.
- Consume immediately to prevent the avocado from browning.
