Caprese Stuffed Avocados is a recipe that looks like it takes a lot of effort but really doesn’t.
This caprese-style filling tucked into avocado halves isn’t just pretty on the plate; the flavor is light, refreshing, and flavorful. Ripe avocados, juicy cherry tomatoes, creamy mozzarella, and a sweet tart balsamic glaze is a recipe that hits every texture and flavor you want in one bite.
Even when I don’t have cherry tomatoes coming from my own garden, this recipe is worth picking some up from the grocery store. My favorite store bought cherry tomatoes are Ruby Rows by Private Selection, sold at the Kroger family of grocery stores. I highly recommend them!
If you’re hungry for something light, fresh, and quick, give this one a try!
About the Balsamic Glaze
The homemade balsamic glaze is what takes this from a good avocado appetizer to incredible. Just two ingredients – balsamic vinegar and brown sugar – simmered together until thick, glossy, and syrupy. It’s sweet, tangy, and rich, and jarred balsamic glaze really can’t match it.
The good news: it can be made up to a week ahead and kept in the refrigerator. Warm it slightly before drizzling so it pours easily. If it hardens before you get to it, a quick minute over low heat loosens it right back up.
Why You’ll Love Caprese Stuffed Avocados
Looks like it took forever, but is really quick and easy. Halved avocados filled and drizzled with balsamic glaze are gorgeous on a plate.
All the flavor and texture in one bite. Creamy avocado, juicy tomato, soft mozzarella, fresh basil, rich olive oil, and sweet-tart glaze.
Balsamic glaze made from scratch in 8 minutes. Two ingredients, one small saucepan. It tastes noticeably better than store-bought.
Works as an appetizer or a light, fresh meal. It fits wherever you need it.
No cooking required for the filling. Everything comes together in a bowl while the glaze simmers.
Ingredients
Ripe avocados: Choose avocados that give slightly to gentle pressure but aren’t soft or mushy. They need to hold their shape once halved and filled. Too firm and the flavor won’t be there; too soft and they’ll collapse under the filling.
Cherry tomatoes: Halved so they fit neatly in the avocado. If yours are on the larger side, quarter them instead. Ruby Rows is a store-bought variety worth it for their consistent sweetness and color.
Mozzarella pearls: Small enough to tuck into the filling without overpowering. No pearls? Cubed fresh mozzarella works just as well.
Olive oil: Use a good quality olive oil.
Fresh lemon juice: Helps prevent the avocado from browning, and brightens the flavor.
Fresh basil: Fresh only. Dried basil doesn’t belong here.
Salt and pepper: Season the filling to taste.
Balsamic vinegar and brown sugar: The two-ingredient glaze that finishes the dish.
How to Make Caprese Stuffed Avocados
Make the glaze first. Combine the balsamic vinegar and brown sugar in a small saucepan and simmer over medium heat for about 8 minutes until thickened. Set aside to cool slightly while you prep everything else.
Prep the avocados. Cut each one in half lengthwise and remove the pits. Rub the lemon juice over the cut sides immediately to prevent browning. Slice a tiny sliver off the bottom skin of each half so they sit flat on the plate without rocking.
Make the filling. Gently toss the halved cherry tomatoes, mozzarella pearls, olive oil, salt, pepper, and chopped basil together in a bowl. Don’t over-mix! You want everything coated, not crushed.
Fill and drizzle. Spoon the caprese mixture into each avocado half, mounding it slightly. Drizzle the balsamic glaze over the top, garnish with extra fresh basil, and serve immediately.
How to Serve Caprese Stuffed Avocados
As a starter or appetizer. One avocado half per person before a light meal.
As a light lunch. Two halves per person with a piece of crusty bread alongside. Satisfying without being heavy.
For entertaining. Arrange the filled avocado halves on a platter and drizzle the glaze right before bringing it to the table.
Paired with a crisp white wine. Sauvignon Blanc, Pinot Grigio, or a sparkling Prosecco all work beautifully alongside the bright, fresh flavors.
Frequently Asked Questions
Can I use store-bought balsamic glaze?
You can, and on a busy day it is a perfectly reasonable shortcut. That said, the homemade version takes 8 minutes and tastes noticeably better. It’s richer, less sweet, and has a depth that most jarred glazes don’t quite reach. When you have the time, make your own.
What if I can’t find mozzarella pearls?
Fresh mozzarella cut into small cubes works just as well. The goal is pieces small enough to tuck into the filling without overpowering the other ingredients. Avoid shredded or sliced deli mozzarella. You want the soft, fresh variety.
Can I add anything else to the filling?
Absolutely! A few Kalamata olives or sliced sun-dried tomatoes add a briny, savory note. A pinch of red pepper flakes in the filling adds some warmth. Arugula tucked underneath or on top brings a peppery freshness.
Caprese Stuffed Avocados
Equipment
- small saucepan
- mixing bowl
- sharp knife
- cutting board
- spoon, for filling
Ingredients
The Filling:
- 2 large ripe avocados
- 12 cherry tomatoes (halved or quartered)
- 12 mozzarella pearls (or fresh mozzarella cubed)
- ¼ cup olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh basil (chopped, plus more for garnish)
- salt and pepper (to taste)
Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 Tbsp brown sugar
Instructions
Balsamic Glaze:
- In a small saucepan, combine the balsamic vinegar and brown sugar. Stir to combine.
- Simmer over medium heat for about 8 minutes, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon.
- Remove from heat and let cool slightly before drizzling.
Assembling the Avocados:
- Cut the avocados in half lengthwise and remove the pits. Rub the lemon juice over the cut side of each half immediately to prevent browning. If desired, slice a tiny sliver off the bottom skin of each half so they sit flat without rocking.
- In a bowl, gently combine the cherry tomatoes, mozzarella pearls, olive oil, chopped basil, salt, and pepper until evenly coated.
- Spoon the caprese mixture evenly into the 4 avocado halves, mounding it up slightly on top.
- Drizzle the cooled balsamic glaze over each filled avocado. Garnish with additional fresh basil and serve immediately.
Notes
Make ahead:
- Balsamic glaze can be made up to 1 week ahead. Store in a sealed jar in the refrigerator.
- Warm the glaze slightly before drizzling so it pours easily.
- Caprese filling can be made 1 to 2 hours ahead and refrigerated.
- Cut and fill the avocados right before serving, since avocado browns quickly once cut.
How to store:
- Best eaten immediately after assembling. Avocado does not store well once cut and filled.
- Balsamic glaze keeps in the refrigerator for up to 1 week in a sealed jar.
- Leftover caprese filling (without avocado) keeps in the refrigerator for up to 2 days.
Freezing:
- Not recommended. Avocado and fresh mozzarella do not freeze well and the assembled dish cannot be stored once made.
- This dish is best made fresh and served immediately.
Did You Make This Recipe?
Let us know in the comments below and share a photo on Facebook or Instagram. Mention or tag @countrygardensandtable!
Leave a Reply