- What ingredients you need to make these Caprese Stuffed Avocados
- How to make Caprese Stuffed Avocados
- FAQs and tips on making these stuffed avocados
- A few other appetizer recipes to try
- Popular variations of Caprese Stuffed Avocados
- Common Questions
- This Needs to Go On Your Table ASAP
Okay, picture this: you’re standing in your kitchen, hungry but in no mood for anything fussy. You want that five-star restaurant wow without slaving over a stove. That’s where Caprese Stuffed Avocados with Sweet Balsamic Glaze comes marching right in (with jazz hands, I swear). You just need a handful of easy ingredients, real quick—like Mediterranean style quick. Sometimes I make this at the same time as I toss together a bowl of orzo with roasted Mediterranean veggies, or a salad with cucumber, tomato, and onion. Anyway, if you want fast, healthy, tasty, and—oops—something that looks kinda fancy without lifting a finger, keep reading.
What ingredients you need to make these Caprese Stuffed Avocados
Okay, no lie, this Caprese Stuffed Avocados recipe is laughably simple. You’ll need stuff you probably already have eyeballing you in your fridge. That’s my test—if I have to leave the house, it won’t happen.
Here’s what you’ll grab:
- Ripe avocados (obviously soft, but not too mushy… we’re looking for “hug me, don’t squish me” lord knows that’s a fine line)
- Fresh mozzarella balls (the small, bite-sized ones—or, use sliced, who cares)
- Cherry tomatoes (the riper, the better—halved or quartered, don’t overthink)
- Fresh basil leaves (smells like a tiny Italian vacation every time you tear them up)
- Salt and black pepper
- Extra virgin olive oil
- Balsamic glaze or balsamic reduction (I cheat and buy it, but if you want to simmer balsamic vinegar yourself, go for it)
Don’t get fancy unless you want to. Feel free to mix in a pinch of garlic powder or crushed red pepper if you’re feeling extra zippy. I sometimes throw a handful of arugula underneath for a fake “I eat fancy” vibe.
Okay, now you’re basically halfway done already.
How to make Caprese Stuffed Avocados
Right, let’s not over-complicate things. Quick and dirty is the name of the game.
First, you slice the avocados in half, pull out the pit, and then scoop out a little extra around the center. Not all, just enough to make a boat for the good stuff.
Fill those hollows with a mix of halved cherry tomatoes and mozzarella, plus some salt and pepper. I mash things together in a little bowl before cramming them in. Don’t be stingy with the basil! Tear up those leaves right over the top. It smells so good.
Last step—drizzle the balsamic glaze and a bit of olive oil over everything. If you want, use a spoon to get artsy. Or, whatever, blob it on. Nobody cares.
Just like that, you’re done. Serve it up right away, or chill it for 10 minutes if you’re a cold-stuff person (I’m not, but my sister swears by it).
I made these stuffed avocados for book club, and every single person wanted the recipe. Let’s just say none survived the first round. – Jenn M.
FAQs and tips on making these stuffed avocados
I seriously get asked about Caprese Stuffed Avocados every time I bring them to a BBQ. Real talk: here are my answers, weird tips, and a couple things I learned the hard way.
Don’t use rock-hard avocados. Please. It just ruins everything and you’ll be hacking and fighting the thing. I found out while racing to make these during the last-minute holiday rush—never again.
Buy the balsamic glaze if time is short. That’s what’s going to make it taste “restaurant good.” Regular balsamic vinegar doesn’t cut it, trust me.
If you want them extra filling, add chopped grilled chicken or white beans, right in the stuffing mix. (This is magic if you’re packing lunch for work.)
Sometimes my tomatoes are bland, so I let them sit in salt for 10 minutes first. Odd? Yes. But wow, flavor explosion.
By the way, if you’re on the hunt for easy make-ahead appetizers, my Watermelon Salad with Cucumber and Feta has that same refreshing bite. Just saying, try it for a party table (here’s the recipe).
A few other appetizer recipes to try
Let’s pause. Not every day is an avocado day, right? Here’s what I swap in when I need a crowd-pleaser, no sweat:
- Mediterranean Orzo with Roasted Vegetables: Vegetarian, filling, so much flavor.
- Watermelon Salad with Cucumber and Feta: Sweet, salty, and surprisingly addictive.
- Spinach Artichoke Stuffed Chicken: For when you want something a little more dinner-ish.
If you want more crunch, check out my roasted bread with whipped ricotta and honey strawberries. Heck yes, dessert before dinner.
Popular variations of Caprese Stuffed Avocados
Now, let’s get wild. You do not need to follow the Caprese Avocado script to the letter. Here’s how I jazz things up:
So sometimes I swap mozzarella for crumbled feta—brings a whole new flavor party. Other days (when my garden basil is wilting, ugh), I’ll chop up some arugula instead. Tastes sharp, kinda peppery.
Want more meat? Shredded rotisserie chicken or even a bit of prosciutto on top, not too thin. I’ve even seen folks add roasted corn, and… okay, I was a little suspicious, but it’s good.
Try a squeeze of lemon on top instead of balsamic glaze if you’re trying to dial down sugar. Oh, and if you’re dairy free—ditch the cheese, double the tomato, and toss in diced olives. Nobody will know you swapped anything.
Point is: you literally can’t mess this up, and if you do, hey—I’ve done worse.
Common Questions
Can I make these ahead of time?
Sure, but avocados brown fast. If you must, sprinkle with lemon juice and wrap tight.
Can I use big tomatoes instead of cherry?
Of course. Just chop them small, drain off extra juice. Nobody likes soggy avocados.
How do I keep my avocados from getting mushy?
Wait until right before eating to stuff them up. Over-ripe avocado goes mush fast.
Is balsamic glaze the same as balsamic vinegar?
Nope! The glaze is thicker and sweeter—makes a big difference in flavor.
What else can I put on top?
Go wild—crushed red pepper, toasted nuts, shredded chicken, whatever’s lurking in your fridge.
This Needs to Go On Your Table ASAP
So there you go—quick, easy, honestly impressive Caprese Stuffed Avocados that’ll light up your table (and IG, if you’re into that). They taste like vacation, take ten minutes, and use stuff you already have. Give it a whirl. Want more stuffing ideas? You’ve gotta see the Caprese Stuffed Avocados with Sweet Balsamic Glaze everyone’s making. Or check out this Caprese Stuffed Avocado from Cafe Delites for a twist. Trust me, once you try this, you’ll never look at boring appetizers the same way!
Print
Caprese Stuffed Avocados
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and easy Caprese stuffed avocados with a sweet balsamic glaze, perfect for a simple yet impressive appetizer.
Ingredients
- 2 ripe avocados
- 1 cup fresh mozzarella balls
- 1 cup cherry tomatoes, halved or quartered
- 1/4 cup fresh basil leaves
- Salt and black pepper to taste
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic glaze
Instructions
- Slice the avocados in half, remove the pit, and scoop out a little extra flesh to make room for stuffing.
- In a bowl, mix halved cherry tomatoes, mozzarella balls, salt, and pepper.
- Fill the avocado halves with the tomato and mozzarella mixture.
- Tear fresh basil leaves over the top and drizzle with balsamic glaze and olive oil.
- Serve immediately or chill for 10 minutes before serving.
Notes
Use ripe avocados for the best flavor. Add grilled chicken or white beans for extra filling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 avocado half
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg