Description

Fresh and colorful avocados stuffed with cherry tomatoes, mozzarella pearls, and basil, then drizzled with a sweet-tangy brown sugar balsamic glaze. A quick and elegant appetizer perfect for spring and summer.

Ingredients

1/2 cup balsamic vinegar

2 tbsp brown sugar

1/2 cup cherry tomatoes, halved

2 tbsp fresh basil, chopped (plus more for garnish)

1/2 cup mozzarella pearls

1/4 cup extra virgin olive oil

Salt and pepper, to taste

2 large ripe avocados

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Instructions

In a small saucepan over medium heat, combine balsamic vinegar and brown sugar. Stir until sugar dissolves, then simmer for 6–8 minutes until thickened. Remove from heat to cool.
In a mixing bowl, combine cherry tomatoes, chopped basil, and mozzarella pearls. Add olive oil, season with salt and pepper, and mix gently.
Cut avocados in half, remove pits, and keep the skin on. Spoon the tomato-mozzarella mixture into the avocado cavities.
Drizzle with cooled balsamic glaze and garnish with extra basil. Serve immediately.

Notes

Add grilled chicken, crab meat, or crispy bacon for a heartier dish.
Infuse the glaze with orange or lemon zest for a citrus twist.
Maple syrup can replace brown sugar for a caramel-like sweetness.
Prepare avocados just before serving to prevent browning.
The balsamic glaze can be made a day ahead and stored at room temperature.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Appetizer
Method: No-Cook (with cooked glaze)
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed avocado half
Calories: 250
Sugar: 6g
Sodium: 160mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 5g
Protein: 5g
Cholesterol: 15mg