Try my twist on the classic Italian Caprese Salad with this Mozzarella and Tomato Stuffed Avocado.
I received wine samples from Rainstorm Wines. The content and opinions expressed here are all my own.
One of my all-time favorite salads is a caprese salad. You just can’t beat the taste of vine ripened tomatoes, fresh mozzarella cheese, basil, olive oil, and a balsamic vinegar drizzle. When I studied abroad in Florence, Italy, we made this simple salad for dinner all the time! Sadly, I haven’t been able to find ingredients as fresh and delicious as they were in the Mercato Centrale, but I can get pretty close!
This recipe came about like many of my recipes do. I had leftover caprese salad ingredients and half of an avocado. Stuffed avocados have been all the rage recently so stuffing it with fresh tomatoes, mozzarella, and basil seemed like a great idea. It totally was! This mozzarella and tomato stuffed avocado is creamy, dreamy, and delicious. All of the flavors complement each other so well.
My mozzarella and tomato stuffed avocado goes great with a glass of Pinot Gris by Rainstorm wines. The wine portrays rich fruit flavors and a lush mouth-feel tempered by a bright acidity. I love Rainstorm wines because they are distinctly 100% Oregon Wine. I always love using products made in the USA when possible.
Not a fan of white wine? That’s okay! Try my mozzarella and tomato stuffed avocado with Rainstorm’s Willamette Valley Pinot Noir. Their Pinot Noir is sourced in two different locations. 50% is sourced in the Willamette Valley (where milder temperatures produce grapes of great complexity, high acidity and elegance) and the other 50% from the Umpqua Valley (where warmer temperatures produce grapes of rich, deep and fruity character). This results in a perfectly balanced Pinot Noir. Rainstorm typically retails for about $15.
Make this delicious Tomato and Mozzarella Stuffed Avocado for breakfast, a snack, appetizer, or even a side dish!
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- 1 avocado
- 1 tsp extra virgin olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ of a vine ripe tomato
- 2 basil leaves
- 1 tbsp balsamic vinegar
- 1½ inch thick slice of fresh mozzarella cheese
- Preheat oven to 350 degrees.
- Cut the avocado in half. Remove pit and scoop out some of the avocado to make a one inch hole.
- Baste the avocado with olive oil and sprinkle with salt and pepper. Set aside.
- Dice ½ of a vine ripe tomato and place in a bowl. Finely chop basil and add it to the bowl. Drizzle with balsamic vinegar and sprinkle with a pinch of salt.
- Lightly toss the mixture and place it in the hole you created in the avocado.
- Cover the hole with a thick slice of fresh mozzarella cheese.
- Bake for 10-15 minutes or until cheese is melty. If you want the cheese to brown, broil tops for 3-5 minutes or until brown and bubbling.