Caprese Stuffed Avocados are my springtime go-to appetizer. I take perfectly ripe avocados, halve them, and fill them with a fresh medley of juicy cherry tomatoes, mozzarella pearls, and fragrant basil. Then I drizzle the whole thing with a tangy-sweet brown sugar balsamic glaze. The result is colorful, flavorful, and the kind of dish that disappears quickly at any party.

Why You’ll Love This Recipe

I love how this recipe brings together creamy avocado with the classic caprese combination of tomatoes, mozzarella, and basil. It’s light but satisfying, and it works just as well for brunch as it does for a casual appetizer before dinner. It’s also quick to prepare, making it perfect when I need something impressive but don’t have much time. Plus, the brown sugar balsamic glaze gives the whole dish a sweet, tangy finish that keeps everyone coming back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Balsamic glaze:
½ cup balsamic vinegar
2 tablespoon brown sugar

Stuffed avocados:
½ cup cherry tomatoes
2 tablespoon fresh basil, chopped (plus more for garnish)
½ cup mozzarella pearls
¼ cup extra virgin olive oil
Salt and pepper, to taste
2 large avocados

Directions

1. In a small saucepan over medium heat, I combine the balsamic vinegar and brown sugar, stirring until the sugar dissolves. I let it simmer for 6–8 minutes, until thick enough that I can run a spoon through it and the line stays visible. I remove it from the heat to cool.

2. I cut the cherry tomatoes in half and add them to a mixing bowl with the chopped basil and mozzarella pearls. I pour in the olive oil and season with salt and pepper, mixing gently to combine.

3. I cut each avocado in half, remove the pit, and keep the skin on for easier handling. I spoon the tomato-mozzarella mixture into the avocado cavities.

4. I drizzle each stuffed avocado with the cooled balsamic glaze, adding extra basil for garnish. I serve them immediately for the freshest flavor.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 6 minutes to cook the glaze, so the total time is roughly 16 minutes from start to finish.

Variations

Sometimes I add grilled chicken, crab meat, or even crispy bacon to make the dish heartier. For a different flavor twist, I might add orange or lemon zest to the balsamic glaze. If I’m out of brown sugar, maple syrup works beautifully for a more caramel-like sweetness.

Storage/Reheating

I serve these stuffed avocados right after making them because the avocado flesh browns quickly. They don’t store well in the fridge, and reheating isn’t recommended. If I must prep ahead, I keep the filling separate and cut the avocados at the last minute.

FAQs

Can I make the balsamic glaze ahead of time?

Yes, I often make the glaze the day before. I store it in an airtight container at room temperature, then give it a quick stir before drizzling.

What’s the best way to choose ripe avocados for this recipe?

I gently press the skin—if it yields slightly without feeling mushy, it’s perfect.

Can I turn this into a salad?

Absolutely. I cube the avocado instead of halving it and toss it with the caprese mixture in a bowl.

Can I use a different vinegar?

Yes, I’ve tried red wine vinegar for a sharper flavor and white balsamic for a lighter, fruitier finish.

How do I keep avocados from browning so fast?

I prepare them right before serving and, if needed, rub a little lemon juice on the cut surfaces to slow oxidation.

Conclusion

I keep coming back to Caprese Stuffed Avocados because they’re so easy, beautiful, and satisfying. The fresh flavors, creamy texture, and sweet-tangy glaze make them a crowd-pleaser every time. Whether I’m serving them at a summer party, a brunch, or just for myself, they always feel like a special treat without the extra effort.