Name: Caprese Stuffed Avocados with Sweet Balsamic Glaze
Prep time: 10 min
Total time: 10 min
Cuisine: Italian-Inspired
Ingredients: 2 ripe avocados, halved and pitted; 1 cup cherry tomatoes, halved; 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved; 1/4 cup fresh basil leaves, chopped or torn; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil; 2 tbsp sweet balsamic glaze (store-bought or homemade)

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Caprese Stuffed Avocados with Sweet Balsamic Glaze are a fresh, vibrant, and satisfying dish that brings together creamy avocados, juicy tomatoes, mozzarella, and fragrant basil—all topped with a tangy-sweet balsamic reduction. It’s a no-cook recipe that’s as beautiful as it is delicious, and I love how it comes together in just minutes.

Why I Love This Recipe

I love how this recipe takes the classic Caprese salad and gives it a rich, creamy twist with ripe avocados. It’s light but still filling, perfect as a quick lunch, appetizer, or a colorful addition to a summer spread. Plus, I don’t need to turn on the stove—everything comes together with simple chopping and drizzling. The balsamic glaze ties everything together with a sweet-tangy punch that I can’t get enough of.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe avocados, halved and pitted
Cherry tomatoes, halved
Fresh mozzarella balls (bocconcini or ciliegine), halved
Fresh basil leaves, chopped or torn
Salt
Black pepper
Olive oil
Sweet balsamic glaze (store-bought or homemade)

Directions

I halve the avocados and carefully remove the pits. If needed, I scoop out a little extra flesh to make room for the filling.
In a small bowl, I mix together the halved cherry tomatoes, mozzarella balls, basil, a drizzle of olive oil, salt, and pepper.
I spoon the tomato mixture into the avocado halves, gently pressing it in to fill the centers.
I drizzle each stuffed avocado with sweet balsamic glaze right before serving.
I garnish with extra basil or a crack of black pepper if I want a bit more freshness and bite.

Servings and timing

This recipe makes 4 stuffed avocado halves (serves 2–4 people). Prep time is about 10 minutes, and there’s no cooking required.

Variations

Sometimes I add a sprinkle of chili flakes or a splash of lemon juice to brighten the flavor. If I want more texture, I’ll top them with toasted pine nuts or crushed pistachios. I’ve also swapped mozzarella for crumbled feta or goat cheese when I want a tangier bite. For extra protein, I add grilled chicken, shrimp, or chickpeas to the mix.

Storage/Reheating

I recommend assembling these just before serving, since avocados brown quickly. If I want to prep ahead, I mix the tomato-mozzarella filling in advance and store it in the fridge, then slice and stuff the avocados right before eating. Leftovers don’t store well due to the avocado, but I’ve covered the surface tightly with plastic wrap and eaten them within a day with decent results.

FAQs

Can I make my own balsamic glaze?

Yes, I simmer balsamic vinegar with a bit of honey or brown sugar over low heat until thickened—about 10–15 minutes. I let it cool before drizzling.

How do I keep avocados from browning?

I brush the exposed avocado flesh with lemon juice if I’m prepping ahead. It helps slow the browning process for a few hours.

What type of mozzarella should I use?

I like using mini mozzarella balls (bocconcini or ciliegine) because they’re easy to mix and fit perfectly in the avocado. I’ve also chopped larger fresh mozzarella with great results.

Is this recipe vegan?

Not as written, but I make it vegan by using a plant-based mozzarella or skipping the cheese entirely. The avocado and tomatoes still carry a lot of flavor.

Can I use large tomatoes instead of cherry tomatoes?

Yes, I’ve used diced Roma or heirloom tomatoes when I didn’t have cherry tomatoes on hand. I just remove some of the seeds to avoid too much moisture.

Conclusion

Caprese Stuffed Avocados with Sweet Balsamic Glaze are one of my favorite fresh dishes—simple, satisfying, and full of flavor. Whether I’m looking for a light lunch or an elegant starter, these never fail to impress. With creamy avocado, juicy tomatoes, and that sweet balsamic drizzle, every bite tastes like summer.