Caprese stuffed avocado drizzled with balsamic glaze

By Gabe Mensah
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 1/2 cup grape or cherry tomatoes, halved
  • 2 tablespoons basil pesto (homemade or store bought)
  • 1 teaspoon garlic, minced
  • 1/4 cup olive oil
  • Salt and pepper to season
  • 2 ripe avocados peeled, seeded and halved
  • Fresh basil leaves to serve (optional)
  • 2 tablespoons balsamic glaze reduction to drizzle
  • 2 tablespoons fresh basil, chopped


  • 1/2 cup baby mozzarella balls (bocconcini), halved


  • 1/2 cup bean medley (depending on number of guests)


  1. Combine tomatoes, pesto, garlic, olive oil, salt and pepper in a bowl.
  2. Toss well to evenly combine all of the flavours. 
  3. Set aside a portion if there are dairy-free and/or vegetarian/vegan guests.
  4. Arrange prepared avocado halves onto a plate with fresh basil leaves.
  5. VEGETARIAN- Add bocconcini to the bowl and gently mix. DAIRY-FREE, VEGAN - Add the bean medley to a separate bowl and gently mix.
  6. Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze.
  7. Top with chopped fresh basil. Serve immediately.


Your Morning Daily at 6am ET on CTV and CTV News Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy