Caprese Stuffed Avocados
Ripe avocado halves filled with fresh mozzarella, juicy cherry tomatoes, and fragrant basil, then drizzled with balsamic glaze and olive oil for a stunning no-cook appetizer that comes together in minutes.
Ingredients
- 2 ripe avocados, halved, pitted
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella pearls (or torn fresh mozzarella)
- 2 tbsp fresh basil leaves, torn
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze (store-bought or reduced balsamic vinegar)
- 1/4 tsp flaky sea salt
- 1/4 tsp black pepper, freshly ground
- 2 tsp fresh lemon juice
Instructions
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1
Halve and pit 2 halved, pitted ripe avocados. Use a spoon to slightly enlarge the cavity. Brush the cut surfaces with 2 tsp fresh lemon juice to prevent browning.
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2
In a small bowl, gently toss 1 cup halved cherry tomatoes and 4 oz fresh mozzarella pearls (or torn fresh mozzarella) with half the 2 tbsp extra-virgin olive oil, 1/4 tsp freshly ground black pepper, and a pinch of flaky sea salt.
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3
Spoon the tomato and mozzarella mixture into each avocado half, mounding it slightly.
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4
Scatter 2 tbsp torn fresh basil leaves over each filled avocado. Drizzle with the remaining extra-virgin olive oil and 2 tbsp balsamic glaze (store-bought or reduced balsamic vinegar). Finish with a pinch of 1/4 tsp flaky sea salt and serve immediately.