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Caprese avocado boats have become my secret for a no-cook lunch that feels bright and special even when it is too hot to stand near a stove. Fresh avocado halves work as edible bowls filled with juicy cherry tomatoes, creamy mozzarella, and lots of basil. A final drizzle of balsamic glaze elevates the whole dish and it comes together in under ten minutes. These are perfect for weeknights or low-effort entertaining
When the summer heat gets unbearable this is my rescue meal. I started making these after a garden basil harvest and now I crave them every time I find good avocados
Ingredients
- Fresh avocados: pick ones that are just soft to the touch but not mushy for the best boats
- Cherry tomatoes: choose bright shiny ones that feel firm for maximum flavor and texture
- Fresh mozzarella pearls: look for ones stored in brine for creaminess
- Fresh basil leaves: thin slicing brings out their aroma and flavor
- Extra virgin olive oil: choose a grassy peppery oil for rich flavor
- Balsamic glaze: find one that is thick for better drizzling and sweetness
Step-by-Step Instructions
- Prepare the avocados:
- Carefully slice each avocado in half and remove the pit Try to keep the skin intact since it will serve as the boat
- Scoop out the flesh:
- Using a small spoon scoop most of the avocado flesh from each half but leave a border about a quarter inch thick to help hold everything Pick up the halves gently so the skins do not tear
- Dice and prep mix-ins:
- Dice the scooped avocado into small chunks Halve all the cherry tomatoes Thinly slice the basil leaves A tip is to stack the leaves then roll them up so you can slice in one go
- Combine the filling:
- Add the diced avocado cherry tomatoes mozzarella pearls basil and olive oil into a mixing bowl Gently toss until everything gets glossy and basil is distributed well
- Fill the boats:
- Spoon the filling evenly into all four avocado halves and pack them just enough so they mound slightly above the rim
- Drizzle and serve:
- Generously drizzle balsamic glaze over each stuffed avocado Serve right away to enjoy the freshest flavors
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My favorite part is the creamy avocado paired with tangy balsamic While prepping this with my kids we always race to see who can roll and chop the basil leaves the fastest
Storage Tips
These are best enjoyed as soon as they are assembled Avocado tends to brown if made far in advance If you need to prep ahead store the filling and avocado halves separately in airtight containers with a squeeze of lemon juice on the avocado flesh
Ingredient Substitutions
If you cannot find mozzarella pearls you can cut a mozzarella ball into small pieces Heirloom grape tomatoes also work beautifully for added color Drizzle vinaigrette instead of balsamic glaze for a lighter option
Serving Suggestions
Serve as a light lunch with crisp bread or crackers They also make a festive starter for any summer dinner Try pairing with a glass of sparkling water or a chilled white wine
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Cultural and Historical Context
Caprese salad comes from the island of Capri and is traditionally made with mozzarella tomatoes and basil The avocado twist gives it a creamy modern feel while keeping the spirit of fresh Italian flavors
Recipe FAQs
- → How do you prevent avocados from browning in this dish?
Squeeze a bit of lemon juice over the avocado flesh before filling to slow browning and keep it vibrant.
- → Can different cheeses be used instead of mozzarella pearls?
Yes, try soft cheeses like bocconcini, feta, or even burrata for a different texture and flavor.
- → What is the best way to drizzle balsamic glaze evenly?
Use a spoon or squeeze bottle to control the amount and create an attractive presentation.
- → How far in advance can you prepare the boats?
They’re best made just before serving, but you can prep ingredients ahead and assemble right before eating.
- → Are there variations for the tomato filling?
Absolutely! Try heirloom tomatoes, grape tomatoes, or add a pinch of chili flakes for some heat.