Ingredients
Avocado Base
- 4 large ripe avocados
Caprese Filling
- 8 oz fresh mozzarella (bocconcini or ciliegine), quartered or halved as needed
- 1 cup cherry or grape tomatoes, halved
- 2–3 tablespoons pesto
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish
- Balsamic glaze, for drizzling
- Fresh basil leaves, for garnish
Instructions
- Prepare the avocados: Carefully slice each avocado in half lengthwise around the pit. Twist gently to separate the halves. Remove the pit and scoop out some of the avocado flesh, leaving about a 1/4 to 1/2-inch border to create a hollow space for the filling.
- Make the Caprese mixture: In a medium mixing bowl, combine the halved cherry or grape tomatoes with the quartered or halved fresh mozzarella. Add the diced avocado flesh to the bowl.
- Add pesto and season: Spoon in 2 to 3 tablespoons of pesto and gently fold the ingredients together until well combined. Taste and season generously with salt and freshly ground black pepper. Adjust pesto quantity if you prefer a stronger flavor.
- Stuff the avocados: Spoon the prepared pesto Caprese mixture back into the hollowed avocado halves, mounding the filling slightly over the top for a generous presentation.
- Finishing touches: Arrange the stuffed avocado halves on a serving platter. Drizzle each generously with balsamic glaze and garnish with fresh basil leaves. Serve immediately to enjoy the freshest flavors.
Notes
- This appetizer is best served immediately to maintain avocado freshness and prevent browning.
- You can prepare the Caprese filling ahead but stuff the avocados just before serving.
- For a vegan version, substitute fresh mozzarella with vegan cheese alternatives and ensure pesto is dairy-free.
- Feel free to add a sprinkle of crushed red pepper flakes for a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
