Avocado Caprese Boats
Delightful avocado halves stuffed with a vibrant mixture of tomatoes, mozzarella, and basil pesto, perfect for a quick lunch or elegant appetizer.
Ingredients
Stuffing Ingredients
- 1/2 cup grape or cherry tomatoes, halved Use ripe tomatoes for the best flavor.
- 4 oz baby mozzarella balls (bocconcini) Can substitute with burrata for creamier texture.
- 2 tablespoons basil pesto Homemade or store-bought works well.
- 1 teaspoon minced garlic Fresh garlic is recommended for better flavor.
- 1/4 cup olive oil Use extra virgin for enhanced taste.
- to taste Salt and pepper Season to preference.
Base Ingredients
- 2 ripe avocados, seeded and halved Ensure avocados are ripe for easy scooping.
- 2 tablespoons balsamic glaze reduction For drizzling on top.
- 2 tablespoons fresh basil, chopped For garnish.
- to taste Fresh basil leaves Optional for garnishing.
Instructions
Preparation
- In a medium-sized bowl, combine halved tomatoes, mozzarella balls, basil pesto, minced garlic, olive oil, salt, and pepper. Toss until evenly distributed.
- Cut the avocados in half and remove the pits, arranging the halves on a plate.
- Spoon the prepared Caprese mixture into each avocado half generously.
- Drizzle with balsamic glaze reduction to enhance flavors.
- Sprinkle with chopped fresh basil and serve immediately.
Notes
To prevent browning, prepare the filling separately if making ahead of time. Consider adding toasted nuts for crunch or varying the herbs for unique flavors.