Avocado Caprese Boats
A delightful fusion of creamy avocado and classic Italian Caprese salad filled with grape tomatoes, mozzarella, and a drizzle of balsamic glaze.
Ingredients
For the Caprese Filling
- 1/2 cup grape or cherry tomatoes, halved
- 4 oz baby mozzarella balls (bocconcini) (approximately 120g)
- 2 tablespoons basil pesto (homemade or store-bought)
- 1 teaspoon minced garlic
- 1/4 cup olive oil
- to taste Salt and pepper to season
For Assembly
- 2 ripe avocados, seeded and halved
- 2 tablespoons balsamic glaze reduction to drizzle
- to taste Fresh basil leaves to serve (optional)
- 2 tablespoons fresh basil, chopped
Instructions
Preparation
- In a medium mixing bowl, combine the halved grape tomatoes, baby mozzarella balls, basil pesto, minced garlic, and olive oil. Season with salt and pepper to taste. Toss gently until all the ingredients are well mixed.
- Prepare your avocado halves by placing them cut-side up on a serving platter.
- Generously spoon the Caprese filling into each avocado half.
- Drizzle a balsamic glaze over the top of each filled avocado.
- Finish off by sprinkling chopped fresh basil over the top and serve immediately.
Notes
To prevent browning, prepare the Caprese filling ahead of time but assemble the avocado boats just before serving. You can also consider adding red pepper flakes or a squeeze of lemon juice for extra zing.