Description
These Caprese Stuffed Avocados are the perfect no-cook appetizer that brings the bold, fresh flavors of the Mediterranean to your plate. Creamy avocado halves are loaded with juicy cherry tomatoes, tender mozzarella balls, fresh basil, and a drizzle of tangy-sweet balsamic glaze. It’s a vibrant, low-carb, gluten-free, and vegetarian-friendly dish that makes for a refreshing starter, light lunch, or elegant party appetizer—ready in just 10 minutes!
Ingredients
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3 ripe avocados, halved and pitted
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1 cup cherry tomatoes, halved
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1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
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1/4 cup fresh basil, chopped
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2 tbsp extra virgin olive oil
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Salt and black pepper, to taste
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2 tbsp balsamic glaze (store-bought or homemade)
Instructions
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Prep the avocados: Slice the avocados in half and remove the pits. Use a spoon to gently scoop out a small portion of the flesh from the center of each half to make room for stuffing. (You can save this extra avocado for guacamole or a smoothie!)
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Make the Caprese filling: In a medium bowl, combine halved cherry tomatoes, mozzarella balls, and chopped fresh basil. Drizzle in the olive oil and season with salt and black pepper. Gently toss the mixture to coat all ingredients evenly.
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Stuff the avocados: Spoon the Caprese mixture generously into each avocado half, filling the hollowed-out space and slightly mounding over the top.
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Finish with glaze: Just before serving, drizzle each stuffed avocado with a swirl of rich balsamic glaze for that signature Caprese finish.
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Serve and enjoy: Serve immediately for the best texture and flavor. These are perfect as a healthy appetizer, light vegetarian lunch, or fresh summer party dish.
Notes
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For extra flavor, sprinkle a touch of garlic powder or crushed red pepper flakes over the stuffing.
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To make it vegan, swap mozzarella for plant-based cheese.
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Best served fresh, but you can prep the filling ahead of time and assemble just before serving.
- Prep Time: 10 minutes
- Category: Appetizer, Snack, Salad
- Method: No-Cook, Assembled
- Cuisine: Mediterranean, Italian-Inspired
