Caprese Stuffed Avocados are a spring time go-to appetizer. Creamy avocados are halved and filled with a vibrant mix of juicy cherry tomatoes, fresh mozzarella, and fragrant basil, then drizzled with a tangy and sweet balsamic glaze. Easy to toss together, extra colorful, super flavorful and always a party favorite just like Strawberry Caprese Skewers.
Caprese Stuffed Avocados with mini Mozzarella cheese balls, or Mozzarella pearls, are so refreshing, bursting with bold color and flavor, which makes them perfect for a light lunch, appetizer or a brunch. Serve each stuffed avocado with fresh basil leaves and brown sugar balsamic glaze all summer long!
These delicious and colorful appetizers are a great way to encourage conversation and interaction among guests friends, just like Cheesecake Stuffed Strawberries.
Because stuffed avocados are good at stimulating appetite, I recommend serving them as appetizers to the creamy pasta, pork loin or chicken and rice.
Caprese Stuffed Avocado ingredients
Cherry tomatoes: I very much prefer cherry tomatoes over the grape variety, especially in the springtime, because they are sweet, compact and juicy. They also fit perfectly within the pocket of the avocado!
Mozzarella: I chose small sized mozzarella cheese balls in order to create the harmony with the cherry tomatoes to keep things small and cute.
Balsamic vinegar: Choose any variety of authentic balsamic vinegars available. It’s so much fun to experiment with flavors and vinegar is an amazing way to do that.
Brown sugar: Reduced balsamic glaze using brown sugar is incredible stuff! Shocking yet sweet compliment to the acidity of the vinegar.
Avocados: The flesh of a perfectly ripe avocado is soft but still firm…not mushy…and an absolutely beautiful green color! This is how you want your avocados to look when you stuff them: a perfectly ripe avocado!
Variations to the recipe
This stuffed avocado appetizer is so good as is, but you can also add protein, such as chicken, sausage or even crab. Besides brown sugar and vinegar, you can also add additional flavors to the vinegar- try orange or lemon zest. So experiment away!
Avocado tips
Leave the avocado skin on: Removing the skin can make avocados a bit slippery so I recommend leaving the skin on as this makes it easier to present them on a serving plate.
How to remove the pit: Hold the halved avocado in the palm of your hand and give it a gentle squeeze. The pit should fall out. Or place it on a chopping board and hit the pit with a sharp knife then twist the knife to remove it. Do not hold the avocado in one hand while hitting it with a knife in the other – ask us how we know!!
How to store avocado appetizers
Because stuffed avocados brown super fast, these are best served as soon as they are made. And I do not recommend refrigerating them. I do recommend eating them all right away!
This is truly one of those simple appetizers you’ll be excited to serve throughout the season. It’s full of color, flavor, in-season produce, and the balzamic glaze really does seal the deal. So if you got a potluck or a party on a calendar, trust me when I tell you – these magic stuffed avocados are going to be the hit of your get together!
More mouthwatering appetizers
Nectarine Tomato Burrata Salad
Mediterranean Bread with Kalamata Olives and Feta
Delicious avocado recipes
Creamy Chicken Bean and Avocado Soup
Caprese Stuffed Avocados
Equipment
- Bowls
- knife
- Whisk
- Small saucepan
- Plates
Ingredients
Balsamic glaze
- ½ cup balsamic vinegar
- 2 tablespoon brown sugar
Stuffed avocados
- ½ cup cherry tomatoes
- 2 tablespoon basil, fresh, chopped (more for garnish)
- ½ cup Mozzarella pearls
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
- 2 avocados, large
Instructions
Make brown sugar balsamic glaze
- In a small saucepan, set over a medium heat, add the balsamic vinegar and brown sugar. Heat to dissolve the sugar while stirring then bring to a simmer for 6-8 minutes. The glaze will visibly thicken and, once ready.You should be able to easily drag a wooden spoon through the sauce and it will not immediately flood the space. Remove from the heat and leave to cool.
Make the caprese
- Cut the cherry tomatoes in half and add them to a mixing bowl along with the chopped basil and mozzarella pearls. Pour the extra virgin olive oil into the bowl and mix to combine. Add salt and pepper to taste.
- Cut each avocado in half and carefully remove the pit – then fill each hole with the caprese.
- Drizzle with the balsamic glaze. If needed, add some extra salt and pepper and some fresh basil leaves for garnish.
- Serve immediately and enjoy!
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Super delicious, especially with red wine!
I agree!
Of course you’d have to have red wine cause you d are an alcoholic all people 2ho drink are alcoholics
Can I make this into a salad? Love your content by the way.
You can cut up the avocados into cubes, so yes!
Can I stuff with eggs? And can it be stored?
Yes, you can scramble some eggs and stuff it with the rest of the ingredients. Great healthy breakfast.
I mixed everything and created two large platters of avocados
Great idea, Meghan!
Balsamic glaze can be made even better using dark brown sugar
I used maple syrup instead of brown sugar and the avocados were perfect! Can we also use wine vinegar and with what?
You can dd maple syrup to the vinegar if light in color