Caprese Stuffed Avocado -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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5 from 11 votes

Caprese Stuffed Avocado

Avocados stuffed with fresh mozzarella, garden tomatoes, and basil - drizzled with balsamic glaze and topped with crunchy salt flakes. 
Course Appetizer
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Author Anya

Ingredients

  • 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)

Balsamic Glaze

Instructions

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. 

Balsamic Glaze

  • 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. 

To Eat

  • 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.