These stuffed avocados showed up in our kitchen the summer we couldn't stop buying cherry tomatoes from the farmers market, and they turned into the one appetizer we make when guests arrive faster than the oven can preheat. Ripe avocado halves get piled high with cherry tomatoes, fresh mozzarella pearls, and basil, then finished with a warm drizzle of homemade balsamic glaze.
Caprese Stuffed Avocados Summary
- 🥑 Halve and pit ripe avocados, keeping the skin on for easy handling
- 🍅 Toss halved cherry tomatoes with mozzarella pearls, chopped basil, and olive oil
- 🧂 Season the caprese mixture with salt and pepper to taste
- 🥄 Spoon the mixture into each avocado half
- 🍯 Drizzle with a brown sugar balsamic glaze and extra basil for garnish
- ⏱️ Takes 16 minutes
If you want even more appetizers like this all in one place, explore a complete guide to make-ahead appetizers you can prep 48 hours in advance, including timing tips for dips, stuffed bites, marinated appetizers, and more.
Two Ways to Build the Glaze
Here's the quick breakdown: same basic method, small tweaks depending on what's already in the pantry. Both start with balsamic vinegar in a saucepan over medium heat.
🍯 Classic Brown Sugar Glaze
Best for: the standard caprese pairing, make-ahead prep
How to finish: Simmer balsamic vinegar and brown sugar for 6 to 8 minutes, stirring, until a wooden spoon dragged through leaves a visible trail, then cool before drizzling.
🍊 Citrus-Infused Glaze
Best for: adding brightness without changing the base method
How to finish: Stir in orange or lemon zest while the glaze simmers, then finish and cool exactly the same way.
Avocado Handling Tips
- Leave the skin on for cleaner presentation and easier serving.
- To remove the pit safely, 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.
- Brush the cut surface with lemon or lime juice if serving isn't immediate, since the flesh oxidizes and browns quickly.
Love avocados and tomatoes? Both are super flavorful and always a party favorite just like Avocado Tomato Salad and Avocado Corn Salad.
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!
How to Make Caprese Stuffed Avocados
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Slice Cherry Tomatoes
Cut the cherry tomatoes in half.
2. Combine Cherry Tomatoes and Mozzarella
- Add sliced cherry tomatoes 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.
- This is your Caprese Mixture.
3. Cut Avocados and Fill Them
Now cut each avocado in half and carefully remove the pit - then fill each hole with the caprese mixture from step 2 (mozzarella and cherry tomatoes).
4. Drizzle with the balsamic glaze
If needed, add some extra salt and pepper and some fresh basil leaves for garnish.
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!
Filling Falls Out or Feels Messy
Leave avocado skins on for easier handling and better plate presentation. Dice cherry tomatoes and mozzarella small so they fit snugly in the pit cavity and don't slide out.
Balsamic Glaze Too Thin/Not Thickening
Simmer balsamic vinegar and brown sugar for 6-8 minutes, stirring until a spoon dragged through leaves a visible trail in the sauce. Cool before use for best thickness.
Pro Tip: Swap brown sugar or balsamic or use maple syrup if preferred. Dark brown sugar creates richer flavor.
Avocados Browning Too Fast
Stuffed avocados should be served immediately after assembly because their flesh oxidizes quickly and turns brown, making presentation less appealing. To slow browning, brush the cut surface lightly with lemon or lime juice, which adds a subtle citrus note and preserves color.
How to Store Stuffed Avocados
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!
Recipe Questions
Maple syrup works in place of brown sugar, and dark brown sugar specifically gives the glaze a deeper, richer flavor if that's what's on hand
No, they brown quickly once assembled, so the best approach is serving them right after stuffing rather than storing leftovers
No, they brown quickly once assembled, so the best approach is serving them right after stuffing rather than storing leftovers
They work well ahead of a creamy pasta dish, a glazed pork loin, or a garlic parmesan chicken and rice dinner, since they stimulate appetite without filling guests up too early.
Cheryl says
Is the calorie count correct on this? How much is considered a serving?
Olya Shepard says
Hi Cheryl, the original calorie count was based on all 4 avocados. It's updated now to 1 avocado half and it's 377 calories per each half.
Judy says
Thank you for the amazing recipe. Everyone loved these!
Donna Simko says
Click ok
Theresa says
I've tried the glaze twice with no success. First time I must've heated it too hot, as it became Hard when cooled. Second time it never thickened. Any ideas?
Olya Shepard says
If it didn't thicken - it happens when we underestimate time - what that means is that depending on pan size and starting volume, it can take 20-45 minutes or more to reach a maple‑syrup consistency. Glaze that looks only slightly thick when hot often sets to the perfect texture once cooled. I have a very detailed guide on all issues with balsamic glaze here How to Make Perfect Balsamic Glaze.
Maria says
Super delicious, especially with red wine!
Olya says
I agree!
Connie says
Of course you'd have to have red wine cause you d are an alcoholic all people 2ho drink are alcoholics
Timmy says
Can I make this into a salad? Love your content by the way.
Olya says
You can cut up the avocados into cubes, so yes!
Tobi says
Can I stuff with eggs? And can it be stored?
Olya says
Yes, you can scramble some eggs and stuff it with the rest of the ingredients. Great healthy breakfast.
Meghan says
I mixed everything and created two large platters of avocados
Olya says
Great idea, Meghan!
Nina says
Balsamic glaze can be made even better using dark brown sugar
Natalie says
I used maple syrup instead of brown sugar and the avocados were perfect! Can we also use wine vinegar and with what?
Olya says
You can dd maple syrup to the vinegar if light in color