Caprese Stuffed Avocado (Print Version)
# Ingredients:
→ For the Caprese Filling
01 -
½ cup grape or cherry tomatoes, halved
02 -
4 oz (120g) baby mozzarella balls (bocconcini)
03 -
2 tablespoons basil pesto (homemade or store bought)
04 -
1 teaspoon minced garlic
05 -
¼ cup olive oil
06 -
Salt and pepper to taste
→ For Serving
07 -
2 ripe avocados, peeled, seeded and halved
08 -
Fresh basil leaves for garnish
09 -
2 tablespoons balsamic glaze/reduction for drizzling
10 -
2 tablespoons fresh basil, chopped
# Instructions:
01 -
In a medium bowl, combine the halved tomatoes, mozzarella balls, basil pesto, minced garlic, and olive oil. Season with salt and pepper to taste. Gently toss everything together until well mixed and evenly coated with the pesto and oil.
02 -
Arrange the prepared avocado halves on a serving plate. If desired, place a few fresh basil leaves underneath or alongside them for presentation.
03 -
Spoon the Caprese filling generously into each avocado half, allowing some to spill over the sides. Drizzle with balsamic glaze and sprinkle with the chopped fresh basil. Serve immediately while fresh.
# Notes:
01 -
This vibrant dish combines the creaminess of ripe avocados with the classic Italian flavors of Caprese salad for a refreshing, no-cook meal.
02 -
For the best flavor, use perfectly ripe avocados that yield slightly to gentle pressure but aren't mushy.
03 -
The balsamic glaze adds a sweet tanginess that beautifully balances the richness of the avocado and cheese. Look for it in stores or make your own by simmering balsamic vinegar until reduced and syrupy.