Description
This Bruschetta Stuffed Avocado recipe is a fresh and vibrant appetizer that combines creamy ripe avocados with a zesty and flavorful bruschetta topping. The dish is finished with a delightful balsamic glaze and garnished with fresh basil and shaved Parmesan, offering a perfect balance of creamy, tangy, and savory notes. Quick to prepare in just 10 minutes, it’s ideal for a light snack, appetizer, or party bite.
Ingredients
Scale
Bruschetta Filling
- 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 taste
- 2 tablespoons fresh basil, chopped
Avocado and Garnishes
- 2 ripe avocados, peeled, seeded, and halved
- Fresh basil leaves, to serve (optional)
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons balsamic glaze (store-bought or homemade)
Balsamic Glaze (Optional Homemade)
- 1/2 cup balsamic vinegar
- 2 teaspoons light brown sugar (optional)
Instructions
- Prepare the Bruschetta Filling: 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.
- Prepare the Avocados: Peel, seed, and halve the ripe avocados. Arrange the avocado halves on a serving plate, optionally placing fresh basil leaves beneath them for added aroma and presentation.
- Assemble the Dish: Spoon the prepared bruschetta mixture generously into the hollow of each avocado half, filling them nicely so each piece is well topped.
- Drizzle with Balsamic Glaze: Add a finishing touch by drizzling each stuffed avocado half with balsamic glaze, enhancing the flavor with a sweet tangy note.
- Add Fresh Basil and Parmesan: Garnish each avocado half with chopped fresh basil and a sprinkle of shaved Parmesan cheese to add extra flavor and texture.
- Serve Immediately: This dish is best enjoyed fresh to maintain the creamy texture of the avocado and the crispness of the bruschetta topping.
- Optional – Make Balsamic Reduction: In a small saucepan over high heat, combine the 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 on the avocados.
Notes
- Use ripe but firm avocados to ensure they hold the bruschetta filling well without becoming too mushy.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- The balsamic glaze can be prepared ahead of time and stored in the refrigerator for up to one week.
- The bruschetta filling can be adjusted for seasoning according to taste, adding more garlic or herbs if desired.
- Serve immediately after assembly to prevent avocados from browning; optionally, sprinkle with a bit of lemon juice to reduce oxidation.
