Name: Caprese Stuffed Avocados
Total time: 15 min
Ingredients: 2 large, ripe Avocados: Halved and pitted. These will be the creamy, edible bowls for our filling.; 1 cup Cherry or Grape Tomatoes: Halved or quartered if large. They provide a burst of sweetness and acidity.; 4 oz Fresh Mozzarella Pearls (Ciliegine) or Small Bocconcini: Drained and halved if larger. These add a soft, milky, and delicate cheesy flavor.; 1/4 cup Fresh Basil Leaves: Chiffonade (thinly sliced) or roughly chopped. This brings the signature aromatic, peppery-sweet Caprese essence.; 2 tablespoons Extra Virgin Olive Oil: Good quality for drizzling, it enhances flavors and adds richness.; 1 tablespoon Balsamic Glaze (optional, but highly recommended): For a tangy-sweet finish that elevates the dish. You can buy pre-made or make your own by simmering balsamic vinegar until reduced.; Salt (flaky sea salt preferred): To taste, brings out all the flavors.; Freshly Ground Black Pepper: To taste, for a little kick.; Optional: 1 small clove Garlic, minced (very fine): For an extra layer of savory depth, if desired.; Optional: Pinch of Red Pepper Flakes: For a subtle touch of heat.

Ingredients

Scale

2 large, ripe Avocados: Halved and pitted. These will be the creamy, edible bowls for our filling.
1 cup Cherry or Grape Tomatoes: Halved or quartered if large. They provide a burst of sweetness and acidity.
4 oz Fresh Mozzarella Pearls (Ciliegine) or Small Bocconcini: Drained and halved if larger. These add a soft, milky, and delicate cheesy flavor.
1/4 cup Fresh Basil Leaves: Chiffonade (thinly sliced) or roughly chopped. This brings the signature aromatic, peppery-sweet Caprese essence.
2 tablespoons Extra Virgin Olive Oil: Good quality for drizzling, it enhances flavors and adds richness.
1 tablespoon Balsamic Glaze (optional, but highly recommended): For a tangy-sweet finish that elevates the dish. You can buy pre-made or make your own by simmering balsamic vinegar until reduced.
Salt (flaky sea salt preferred): To taste, brings out all the flavors.
Freshly Ground Black Pepper: To taste, for a little kick.
Optional: 1 small clove Garlic, minced (very fine): For an extra layer of savory depth, if desired.
Optional: Pinch of Red Pepper Flakes: For a subtle touch of heat.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Caprese Filling: In a medium bowl, gently combine the halved/quartered cherry tomatoes, halved mozzarella pearls, and chiffonaded fresh basil.
Dress the Filling: Drizzle the tomato-mozzarella mixture with 1 tablespoon of the extra virgin olive oil. If using, add the minced garlic and red pepper flakes. Season with a pinch of salt and freshly ground black pepper. Toss gently to combine all ingredients, being careful not to mash the mozzarella. Let it sit for 5-10 minutes to allow the flavors to meld.
Prepare the Avocados: Carefully halve the avocados lengthwise and remove the pits. If the cavities seem small, you can scoop out a little extra flesh from the center of each avocado half with a spoon to create more space for the filling (you can add this scooped avocado to a smoothie or eat it separately).
Season the Avocados: Drizzle the cut surfaces of the avocado halves with the remaining 1 tablespoon of extra virgin olive oil. Sprinkle lightly with salt and pepper. This seasons the “bowl” itself.
Stuff the Avocados: Spoon the Caprese filling generously into the cavities of the avocado halves. Don’t be afraid to mound it up slightly.
Garnish and Serve: If using, drizzle the stuffed avocados with balsamic glaze. Garnish with a few extra small basil leaves or a final sprinkle of flaky sea salt, if desired. Serve immediately for the best flavor and texture.

Nutrition

Serving Size: one normal portion
Calories: 350