Caprese Stuffed Avocado Pesto (Printer-Friendly)
Juicy tomatoes, mozzarella, fresh pesto and basil piled in creamy avocado, finished with balsamic glaze.
# What You’ll Need to Cook:
→ Caprese Filling
01 -
200 g cherry tomatoes, halved
02 -
120 g bocconcini mozzarella balls, drained and halved
03 -
3 tbsp basil pesto
04 -
1 tbsp extra virgin olive oil
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Avocado and Garnishes
07 -
3 large ripe avocados, halved and pitted
08 -
Fresh basil leaves, for garnish
09 -
2 tbsp balsamic glaze
# Steps to Prepare:
01 -
In a large mixing bowl, gently toss cherry tomatoes and mozzarella balls with pesto, olive oil, salt, and black pepper until evenly coated.
02 -
Carefully halve avocados, remove pits, and use a spoon to slightly enlarge the central cavity without damaging the skin.
03 -
Evenly divide the caprese filling among the avocado halves, mounding the mixture in the center.
04 -
Drizzle balsamic glaze over stuffed avocados and garnish with fresh basil leaves before serving.
# Extra Cooking Tips:
01 -
Use ripe yet firm avocados for easier stuffing and presentation.
02 -
For extra freshness, add a squeeze of lemon juice to the avocado to prevent browning.