Caprese Stuffed Avocados with Balsamic Drizzle
15min
5min
2
385
Chef's Note
For the best flavor, use avocados that yield slightly to gentle pressure but aren't too soft. If preparing in advance, toss the tomato mixture with a bit of extra lemon juice to prevent oxidation, and stuff the avocados just before serving.
Tags
Ingredients
2 whole ripe avocados
1 cup cherry tomatoes
1/2 cup fresh mozzarella pearls
1/4 cup fresh basil leaves
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 small garlic clove
1/2 whole lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Cut the avocados in half lengthwise and remove the pits. Using a spoon, scoop out a small portion from the center of each avocado half to create more room for the filling. Set aside.
- 2
Halve the cherry tomatoes and place them in a medium bowl.
- 3
Add 1/2 cup of fresh mozzarella pearls to the bowl with the tomatoes.
- 4
Chiffonade the 1/4 cup of basil leaves by stacking them, rolling tightly, and slicing into thin ribbons. Add to the tomato-mozzarella mixture.
- 5
Mince 1 small garlic clove and add to the bowl.
- 6
Squeeze the juice from 1/2 lemon over the mixture.
- 7
Add 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the bowl. Gently toss to combine.
- 8
In a small saucepan, bring 1/4 cup of balsamic vinegar to a simmer over medium heat. Reduce heat to low and simmer for about 5 minutes until it thickens slightly to a syrup-like consistency. Remove from heat and let cool.
- 9
Brush the inside of each avocado half with a small amount of the remaining olive oil and sprinkle with the remaining salt and pepper.
- 10
Spoon the caprese mixture into the hollowed avocado halves, allowing some to overflow.
- 11
Drizzle the reduced balsamic vinegar over the stuffed avocados.
- 12
Garnish with any remaining basil leaves and serve immediately.
Nutrition Information (per serving)
385
12g
15g
32g
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