Stuffed Avocado Caprese (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 oz (120g) mini mozzarella balls (bocconcini)
02 -
½ cup small grape or cherry tomatoes, split in half
03 -
Salt and pepper for taste adjustment
04 -
2 large avocados, peeled, seeded, and sliced in half
05 -
1 teaspoon finely chopped garlic
06 -
2 tablespoons basil pesto, store-bought or homemade
07 -
¼ cup olive oil
→ For Garnish
08 -
Fresh basil sprigs for serving (optional)
09 -
2 tablespoons finely chopped fresh basil
10 -
2 tablespoons balsamic glaze or reduced balsamic for drizzling
# Instructions:
01 -
Lay avocado halves on a serving dish and decorate with sprigs of fresh basil.
02 -
In a mixing bowl, toss together the halved tomatoes, mozzarella balls, garlic, pesto, olive oil, salt, and pepper. Stir until the flavors combine well.
03 -
Place a scoop of your tomato-mozzarella mix inside each avocado half. Drizzle with balsamic glaze and sprinkle chopped basil over the top. Serve right away.
# Notes:
01 -
If making in advance, coat exposed avocado flesh with lemon juice to stop it from browning.
02 -
Opt for firm but ripe avocados—they hold together better when stuffed.
03 -
You can reduce regular balsamic vinegar by simmering it until you’re left with a thicker glaze.
04 -
To bulk this up, pair it with crusty bread or add grilled chicken pieces to the filling.
05 -
Feel free to prep the tomato mixture up to a day earlier and keep it in the fridge until needed.