Avocados stuffed with fresh mozzarella, garden tomatoes, and basil – drizzled with balsamic glaze and topped with crunchy salt flakes. Perfect summer appetizer or make it a meal with a bed of baby greens and grilled chicken!
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Avocados are the rage these days. They are the original fat bombs. They are so versatile and most importantly meet the need to fill you up with healthy fats. I just wish the sticker price was a tad lower. Even in California, the price of avocados can be a tough on the pocketbook. When I see them on sale, I always try to stock up but then I’m faced with pounds and pounds of fully ripe avocados. I mean, we love this Chunky Guacamole and all but how many of those bowls can you eat? Don’t answer. The answer is a lot.
I recently learned that you can actually freeze avocados. That’s right. Cut them in half just as you typically would and place them in a freezer bag in single layer with the skin and pit. Do your best to squeeze (or suck out with straw) as much air as you can and seal the bag and off to the freezer it goes.
Once thawed, the texture won’t be the same as fresh avocado that you can dice or slice for salads, but it would still work for any mashed avocado recipe. Pull out as needed for guac, puddings, smoothies, or other recipes where mashed avocados are called.
Why would one want to freeze avocados?
Good question. One would want to freeze avocados when one grabs a few pounds on sale so they don’t turn to that brownish greyish nasty mush. Or when one has 25 pounds of glorious, organic avocados in one’s garage refrigerator to sort through. Yep! That was me!
I gave away 10 pounds to family and friends. Then froze about another 10 pounds using method above and made these delicious Caprese Stuffed Avocado with the remaining 5 pounds. These stuffed babies are that good. They are good enough to make 5 pounds of avocados’ worth.
Caprese Stuffed Avocado
What is there not to like about these amazing flavors? Fresh mozzarella, garden fresh tomatoes, and basil chiffonade all merged together in an avocado shell. Drizzled with distinctive balsamic glaze and topped with the crunch of Maldon Salt. I also love finishing off with some Basil Infused Oil. Summer Perfection!
Related: Find out why Maldon Salt is so good!
Caprese Stuffed Avocado
Avocados stuffed with fresh mozzarella, garden tomatoes, and basil - drizzled with balsamic glaze and topped with crunchy salt flakes.
- 2 large avocados OR
- 4 small avocados
- 1 cup small tomatoes such as grape or cherry, quartered
- 1 cup fresh mozzarella, diced
- 1/4 cup fresh basil, chiffonade
- salt & pepper to finish
- 1 tablespoon basil infused oil (optional)
- 1 tablespoon balsamic glaze OR
- 1 cup balsamic vinegar
- 1 tablespoon honey
Caprese Stuffed Avocados
Note: If making balsamic glaze, start with that first so it can cool while preparing the avocados.
In a small bowl, combine tomatoes, mozzarella and basil together.
Cut avocados in half and remove the pit. Scoop out a bit of avocado flesh using a sharp spoon being careful not to mash the avocado. I used a round measuring tablespoon that had thin edges.
Cut the scooped out avocado into similar size pieces and toss it gently with the tomatoes and cheese. Don't over mix.
Spoon the stuffing into the avocado halves. Drizzle with balsamic glaze and top with crunchy salt such as Maldon or Cyprus Salt Flakes.
In a small saucepan, bring balsamic vinegar and honey to a boil. Reduce heat and simmer for 20-25 minutes or until glaze is reduced by half. Allow to cool. You'll know the glaze is ready to be used when it coats the back of a spoon.
Enjoy as an appetizer by going in directly with a fork or scooping it out onto a plate and eat as a salad. Or make it a meal by serving this on a bed of baby greens and grilled chicken.