Caprese Stuffed Avocados
These Caprese Stuffed Avocados are a stunning, no-cook appetizer that comes together in just 18 minutes. Creamy avocado halves are filled with juicy cherry tomatoes, fresh mozzarella pearls, and fragrant basil, then finished with a rich homemade balsamic glaze and a drizzle of extra virgin olive oil. Fresh, healthy, naturally gluten-free, and wildly impressive for how little effort they take.
Equipment
- Sharp chef's knife - For halving avocados and cutting tomatoes cleanly
- Cutting board
- Small saucepan - For making the balsamic glaze; skip if using store-bought
- Wooden spoon or silicone spatula - For stirring the glaze
- Mixing bowl - Medium size for tossing the caprese filling
- Spoon or small cookie scoop - For filling avocado halves neatly
- Serving platter or individual plates
- Measuring spoons and cups
- Paper towels - For patting mozzarella dry
- Avocado slicer and pitter tool - (optional) Makes splitting and pitting avocados faster and safer
Ingredients
- 4 ripe avocados - about 2 lbs / 900g total; should yield slightly to gentle pressure but not feel mushy
- 1 cup cherry or grape tomatoes - 150g, halved
- 8 oz fresh mozzarella pearls - 225g, ciliegine or bocconcini; drained and patted dry
- 1/4 cup fresh basil leaves - 15g, roughly chopped or torn; plus extra whole leaves for garnish
- 2 tbsp extra virgin olive oil - 30ml
- 1 tbsp fresh lemon juice - 15ml; to prevent browning
- salt - to taste
- freshly ground black pepper - to taste
For the Balsamic Glaze
- 1/2 cup balsamic vinegar - 120ml; or substitute 2-3 tbsp store-bought balsamic glaze
- 1 tbsp brown sugar - 12g; helps the glaze thicken and adds sweetness
Instructions
- Combine the balsamic vinegar and brown sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Simmer uncovered for 6–8 minutes, stirring occasionally, until reduced by half and thick enough to coat the back of a spoon. Remove from heat and set aside to cool.
- Pat the drained mozzarella pearls dry with paper towels, then add them to a medium bowl with the halved cherry tomatoes, chopped basil, olive oil, salt, and pepper. Toss gently to combine and let the mixture rest for 3–5 minutes to allow the flavors to meld.
- Halve and pit the avocados, then scoop out a little extra flesh from the center of each half to create a deeper bowl; dice this extra flesh and add it to the caprese filling. Brush the exposed avocado flesh immediately with lemon juice to prevent browning, and arrange the halves on a serving platter.
- Spoon the caprese mixture generously into each avocado half, mounding it slightly above the rim and dividing it evenly across all 8 halves.
- Drizzle the cooled balsamic glaze over each stuffed half, tuck in a few whole fresh basil leaves, and finish with an extra pinch of flaky sea salt and cracked black pepper. Serve immediately for the freshest flavor and appearance.
Notes
- Choose avocados that yield slightly to gentle pressure — not rock-hard and not mushy. If they are not ripe yet, leave them on the counter for 1–2 days.
- Always pat the mozzarella pearls completely dry before tossing. Wet mozzarella releases liquid into the filling and dilutes the flavor.
- Brush the avocado flesh with lemon juice immediately after cutting — have it ready before you pick up the knife to minimize browning.
- Assemble just before serving. Prepare the filling and glaze in advance, but do not fill the avocados more than 20–30 minutes before serving.
- The balsamic glaze can be made up to 2 weeks ahead and stored in a sealed jar in the refrigerator. Let it sit at room temperature for 10 minutes before drizzling to loosen it.
- Store-bought balsamic glaze works perfectly as a shortcut — look for a thick, syrupy variety that drizzles in ribbons rather than running like thin vinegar.
- For a variation, swap the olive oil and chopped basil for 1–2 tablespoons of basil pesto tossed into the filling.
- To make this a heartier main dish, stir in diced grilled chicken or cooked shrimp with the caprese filling.
- The caprese filling (without avocado) can be stored in an airtight container in the refrigerator for up to 2 days. Stir gently before using.
- For the best flavor, use quality extra virgin olive oil and genuinely fresh mozzarella — the difference from budget substitutes is very noticeable in a raw dish like this.
Nutrition
Serving: 2avocado halvesCalories: 340kcalCarbohydrates: 14gProtein: 11gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 30mgSodium: 210mgPotassium: 620mgFiber: 7gSugar: 5gVitamin A: 12IUVitamin C: 18mgCalcium: 22mgIron: 5mg
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