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 homemade balsamic glaze.
Easy to toss together, extra colorful, super flavorful and always a party favorite just like Avocado Tomato Salad and Avocado Corn Salad.
Caprese stuffed avocados are one of those recipes that lands perfectly at the intersection of Italian flavors and Mediterranean-style eating. The whole dish is built on ingredients the Mediterranean diet champions most - fresh tomatoes, olive oil, and basil - and avocado is one of the few foods that fits beautifully here, unlike most of the ingredients you'd want to avoid on the Mediterranean diet.
Caprese Stuffed Avocados (Ready in 10 Minutes)
If you want a party appetizer that looks fancy but takes almost no effort and only 10 minutes of work, caprese stuffed avocados are your secret weapon! Avocados, stuffed 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!
If you want even more appetizers like this all in one place, I wrote 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.
Why You'll Love Fresh Caprese Stuffed Avocados with Balsamic Drizzle
- Simple, colorful and magical! 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!
- Conversation Starters: 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 also 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!
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.
How to Make Balsamic Blaze
- 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.
Caprese Stuffed Avocados
CLICK on STARS to REVIEW the RECIPE, then CLICK OK
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!
Variations to the Recipe
Easy Caprese Stuffed Avocado are your next no‑cook summer lunch. Of course, while they are as 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!!
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!
More mouthwatering appetizers
- Nectarine Tomato Burrata Salad
- Mediterranean Bread with Kalamata Olives and Feta
- Baked Brie Bread Appetizer
- Dynamite Shrimp Appetizer
If you are into Mediterranean lifestyle, then you will love Mediterranean Diet vs. Mediterranean Cuisine: They're Not the Same Thing analysis.
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