Caprese Stuffed Avocado
Avocados stuffed with fresh mozzarella, garden tomatoes, and basil - drizzled with balsamic glaze and topped with crunchy salt flakes.
Prep Time 30 minutes
Total Time 30 minutes
- 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)
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.