Caprese Stuffed Avocados
Ripe avocado halves filled with a caprese-style mixture of cherry tomatoes, fresh mozzarella pearls, basil, and olive oil. Drizzled with a rich homemade balsamic glaze. Light, fresh, and ready in under 25 minutes.
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.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.