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Caprese Stuffed Avocados with Balsamic Drizzle

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • Stuffed Avocados:
  • 2 large ripe avocados halved and pitted
  • 1 cup 150g cherry tomatoes, quartered
  • 4 oz 115g fresh mozzarella, diced or torn into small pieces
  • ¼ cup fresh basil leaves torn or thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Finishing:
  • 2 tablespoons balsamic glaze
  • Extra virgin olive oil for drizzling
  • Flaky sea salt to finish
  • Extra fresh basil leaves
  • Pinch of red pepper flakes optional

Instructions
 

  • Halve avocados and remove pits. Scoop out a little extra flesh if needed to enlarge the cavity. Rub cut surfaces with lemon juice immediately.
  • In a small bowl, combine cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently to coat. Taste and adjust.
  • Place avocado halves cut-side up on serving plates. Spoon the Caprese filling generously into and over each half, piling it slightly above the rim.
  • Drizzle balsamic glaze in thin ribbons over each filled avocado. Follow with a drizzle of olive oil. Scatter extra basil leaves and finish with flaky sea salt, black pepper, and red pepper flakes if using.
  • Serve immediately.

Notes

  • Choose avocados that are ripe but still slightly firm — they should give gently under pressure without feeling soft
  • Rub cut avocado with lemon juice immediately to slow browning
  • Season the Caprese filling well before spooning into the avocado — taste and adjust
  • Use balsamic glaze, not regular balsamic vinegar — glaze is thick, syrupy, and clings beautifully
  • Assemble no more than 5 minutes before serving — avocado browns and filling releases liquid quickly
  • Pile the filling generously above the rim for the best presentation
  • Caprese filling can be prepped up to 2 hours ahead — add dressing just before assembly
  • Burrata in place of mozzarella makes an especially luxurious variation
  • For homemade balsamic glaze, simmer 1 cup of balsamic vinegar over medium-low heat for 12 to 15 minutes until syrupy