Ingredients (Serves 4 halves / 2 people)

• 2 ripe avocados, halved and pitted

• 1 cup cherry tomatoes, halved

• ½ cup small mozzarella balls (bocconcini or ciliegine), halved if large

• 2 tablespoons fresh basil, finely sliced (plus extra for garnish)

• Salt and black pepper, to taste

For the Balsamic Glaze:

• ¼ cup balsamic vinegar

• 1 tablespoon brown sugar (adjust to taste)

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🔪 Instructions

Step 1: Make the Balsamic Glaze

1. In a small saucepan over medium heat, combine balsamic vinegar and brown sugar.

2. Bring to a gentle simmer, stirring occasionally.

3. Let it reduce for 5–7 minutes or until it thickens enough to coat the back of a spoon.

4. Remove from heat and let cool slightly. It will thicken more as it cools.

Step 2: Prepare the Filling

5. In a bowl, gently toss together the cherry tomatoes, mozzarella balls, fresh basil, a pinch of salt, and black pepper.

6. Optional: Add a drizzle of olive oil for extra richness.

Step 3: Stuff the Avocados

7. Cut the avocados in half and carefully remove the pits.

8. If the pit cavities are small, scoop out a tiny bit of avocado flesh to make room for the filling.

9. Spoon the Caprese mixture generously into each avocado half.

Step 4: Drizzle and Serve

10. Drizzle each stuffed avocado with the sweet balsamic glaze.

11. Garnish with extra basil or a touch of cracked pepper, if desired.

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💡 Tips & Variations

• Add a sprinkle of toasted pine nuts or crushed pistachios for texture.

• For a protein boost, top with grilled chicken or a few slices of prosciutto.

• Want extra tang? Add a few drops of lemon juice to the tomato mixture.

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🍽️ Serving Suggestion

Serve immediately as a refreshing appetizer or pair with a bed of greens for a full meal. These are best enjoyed fresh and not ideal for storing overnight.