Caprese Stuffed Avocados
2.9/5 - (8 votes)

Serves 4



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  • 2 large avocados from Mexico, peeled, halved, and pitted
  • ½ cup (125 ml) mini bocconcini
  • ½ cup (125 ml) cherry tomatoes, halved
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) basil pesto (homemade or store-bought)
  • 2 tablespoons (30 ml) freshly chopped basil, reserving some extra for garnish
  • Pepper and sea salt flakes, to taste
  • Balsamic vinegar glaze (homemade or store-bought)


  1. Peel, halve, and pit the avocados, being careful to preserve the flesh.
  2. In a small bowl, gently mix together the bocconcini, tomatoes, olive oil, pesto, basil, salt, and pepper.
  3. Arrange the avocados on a plate and generously fill them with the caprese mixture.
  4. Drizzle with balsamic vinegar glaze and garnish with additional basil.