Quick Caprese Stuffed Avocado
A vibrant and refreshing dish that combines the classic flavors of a Caprese salad with creamy avocados, perfect for light lunches or appetizers.
Equipment
- Mixing Bowl
- Spoon
- Knife
Ingredients
Avocado
- 2 large Ripe Avocados Should yield slightly to gentle pressure and have a dark green color.
Tomatoes
- 1 cup Cherry Tomatoes Halved for sweetness and juiciness.
Cheese
- 1 cup Fresh Mozzarella Balls Also known as bocconcini.
Herbs
- 1 handful Fresh Basil Leaves Torn rather than chopped for best flavor.
Oils
- 2 tablespoons Extra Virgin Olive Oil High-quality for best flavor.
Condiments
- to taste Balsamic Glaze Adds a sweet and tangy finish.
Seasonings
- to taste Salt
- to taste Black Pepper Freshly cracked.
Instructions
- Cut each avocado in half and remove the pit. Set aside.
- In a mixing bowl, combine halved cherry tomatoes and fresh mozzarella balls. Gently mix.
- Add torn basil leaves, drizzle with olive oil, and season with salt and pepper. Toss gently.
- Scoop out a small portion of avocado flesh to create room for the filling.
- Spoon the Caprese filling into each avocado half, packing it lightly.
- Drizzle balsamic glaze over the stuffed avocados and sprinkle with additional salt and pepper.
- Serve immediately on a platter or individual plates.
Notes
Best served fresh. Can prepare filling ahead of time but fill avocados just before serving.