These Caprese Stuffed Avocados are bursting with freshness and layered with bold, Mediterranean flavor. Creamy avocado halves are filled with juicy tomatoes, mozzarella balls, and tossed in Lesley Elizabeth Basil, Garlic & Pine Nut Pesto for a light yet satisfying dish. Finished with a balsamic drizzle, it’s a perfect no-cook lunch, side dish, or starter for warm-weather dining.
Ingredients (Serves 4)
- ½ cup grape or cherry tomatoes, quartered
- 4 ounces baby mozzarella balls
- ¼ cup Lesley Elizabeth Basil, Garlic & Pine Nut Pesto
- ¼ cup water
- 3 tablespoons extra virgin olive oil (EVOO)
- Salt & pepper, to taste
- 2 ripe avocados, peeled, seeded, and halved
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons balsamic glaze reduction (optional, for drizzling)
Instructions
- In a small bowl, mix together the Basil, Garlic & Pine Nut Pesto, water, and EVOO. Let the mixture stand for 15 minutes to allow the flavors to meld.
- In a larger bowl, combine the quartered tomatoes, mozzarella balls, salt, and pepper. Add the pesto mixture and toss gently to combine.
- Place the avocado halves on a serving plate. Fill each avocado with a generous scoop of the Caprese filling.
- Drizzle with balsamic glaze and garnish with freshly chopped basil. Serve immediately.
Optional Balsamic Glaze (DIY)
If you’d like to make your own balsamic glaze: add ½ cup Lesley Elizabeth Aged Balsamic Vinegar to a small saucepan. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until the glaze coats the back of a spoon. It will thicken further as it cools. Store in a sealed container in the fridge for up to several weeks.