Name: Italian Caprese Stuffed Avocados
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 large ripe avocados; 8 oz fresh mozzarella balls (ciliegine), halved; 1 cup cherry tomatoes, quartered; 1/3 cup fresh basil leaves, torn; 2 tbsp extra-virgin olive oil; 2 tbsp balsamic vinegar; 1 tsp honey; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper

Italian Caprese Stuffed Avocados

HomemadePepper3101

This Italian Caprese Stuffed Avocados recipe brings together the best of California’s creamy avocados and the iconic flavors of Italy. Sweet, juicy tomatoes and tender mozzarella are tossed with aromatic basil, then nestled inside ripe avocado halves for a dish that’s as beautiful as it is delicious. A homemade balsamic glaze adds a tangy-sweet finish, making each bite sing with freshness. Perfect for a light dinner, a show-stopping appetizer, or a sophisticated lunch, this recipe is gluten-free and highlights the vibrant produce of late summer in California.

Ingredients

Instructions

Cut avocados in half lengthwise and remove pits. Gently scoop out a bit of flesh from each half to create a larger cavity, being careful not to break the skins. Set scooped flesh aside for later use.
In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer for 3-4 minutes, stirring frequently, until slightly thickened to a glaze consistency. Remove from heat and let cool.
In a bowl, combine the cherry tomatoes, mozzarella halves, most of the torn basil, 1 tbsp olive oil, salt, and pepper. Dice reserved avocado flesh and gently fold into the mixture.
Arrange avocado halves cut side up on a platter. Spoon the Caprese filling generously into each cavity, letting it mound attractively.
Drizzle remaining olive oil and the cooled balsamic glaze over stuffed avocados. Garnish with extra basil leaves. Serve immediately.