4.8 from 186 votes
Caprese stuffed avocado
Caprese stuffed avocado features ripe avocado halves filled with a mix of cherry tomatoes and mozzarella balls tossed in basil-infused oil. Finished with a drizzle of balsamic vinegar reduction, this dish balances creamy avocado, fresh, juicy tomatoes, and milky mozzarella with fragrant basil and tangy-sweet balsamic, presenting a fresh, colorful salad-style appetizer or light meal.
Prep Time
30 mins
Servings:
4
people as a main salad or for 8 people as an appetizer
Course:
Salad, Appetizer
Cuisine:
South American, Fusion, Italian
Ingredients
- 1 pint cherry tomato cut in halves, or grape tomatoes
- 8 oz mozzarella cheese or mozzarella pearls or ciliegine; ½ lb
- ½ cup basil adjust to taste, sauce
- ½ cup garlic
- ½ cup oil
- 4 avocado
- lettuce or salad greens; to serve with avocados; optional
- 4 - 6 tablespoons balsamic vinegar adjust to taste, reduction sauce to drizzle
- salt to taste
- black pepper to taste
Instructions
For the tomato caprese filling:
- Place the tomatoes, mozzarella pearls or ciliegine in a bowl with the basil oil, mix well.
- Can be used immediately or refrigerated until ready to assemble the avocados.
Cup of Yum
For the caprese stuffed avocados:
- Cut the avocados in half lengthwise, remove pits and carefully peel the avocado halves.
- Place the peel avocado halves on a plate, can place over lettuce or salad greens.
- Spoon the tomato mozzarella caprese filling into the avocado halves.
- Drizzle with the balsamic vinegar reduction and serve immediately.