Description
This Bruschetta Stuffed Avocado recipe combines creamy ripe avocados with a fresh, vibrant bruschetta topping of diced tomatoes, red onion, garlic, and fresh basil. Finished with a drizzle of sweet and tangy balsamic glaze and a sprinkle of shaved Parmesan cheese, this appetizer is easy to prepare and perfect for entertaining or a light, flavorful snack.
Ingredients
Scale
Bruschetta Topping
- 2 large ripe Roma tomatoes, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- Salt and pepper to season, to taste
- 2 tablespoons fresh basil, chopped
Avocado
- 2 ripe avocados, peeled, seeded and halved
- Fresh basil leaves, to serve (optional)
- 1/4 cup shaved Parmesan cheese
Balsamic Glaze
- 1/2 cup balsamic vinegar
- 2 teaspoons light brown sugar (optional)
- 2 tablespoons balsamic glaze (store-bought or homemade, for drizzling)
Instructions
- Prepare Bruschetta Mixture: In a bowl, combine the finely chopped Roma tomatoes, red onion, minced garlic, olive oil, salt, and pepper. Toss well to ensure all ingredients are evenly mixed and the flavors meld together.
- Prep Avocados: Peel, seed, and halve the ripe avocados. Arrange the avocado halves on a serving plate, optionally placing fresh basil leaves beneath for added aroma and presentation.
- Fill Avocados: Spoon the prepared bruschetta mixture generously into the hollow of each avocado half, filling them nicely.
- Drizzle Glaze: Add a finishing touch by drizzling each stuffed avocado half with balsamic glaze for sweetness and tang.
- Garnish: Garnish each avocado half with chopped fresh basil and a sprinkle of shaved Parmesan cheese to enhance flavor and texture.
- Serve Fresh: This dish is best enjoyed fresh to maintain the creamy texture of avocado and crispness of the topping.
- Make Balsamic Glaze (Optional): In a small saucepan over high heat, combine balsamic vinegar with brown sugar (if using). Bring to a boil, then reduce heat to low and simmer for 5-8 minutes until thickened to a glaze. Without sugar, simmer plain balsamic vinegar for 12-15 minutes on low heat until reduced. Let cool before drizzling.
Notes
- Use ripe avocados that are soft but not mushy for the best texture.
- If you prefer a sweeter balsamic glaze, add the brown sugar when simmering.
- To save time, you can use store-bought balsamic glaze instead of making your own.
- For extra crunch, add toasted pine nuts or chopped walnuts as a topping.
- Serve immediately to prevent avocado from browning and to enjoy the freshest flavors.
