Mozzarella and Tomato Stuffed Avocado
Try my twist on the classic Italian Caprese Salad with these Mozzarella and Tomato Stuffed Avocados.
- 1 avocado
- 1 tsp extra virgin olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 of a vine ripe tomato
- 2 basil leaves
- 1 tbsp balsamic vinegar
- 1 1/2 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 1/2 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.