Caprese Avocados

by | Dec 16, 2015 | Mediterranean Cuisine

Caprese Avocados

Caprese Chicken is one of the first dishes I ever made back in college. It’s also one of my inspirations for starting Low Key Cooking. It takes about 15 minutes to make start to finish with minimal prep and it’s healthy and gluten free. I actually still make this dish several times a month and I love it every time. The key ingredients to any Caprese dish are Mozzarella cheese, Balsamic vinegar and Tomatoes. Before following a basic caprese chicken recipe I found online I had never actually used balsamic vinegar or even really knew what it was. After trying it once I was hooked and it’s now stockpiled in pantry.

Now obviously this post isn’t for Caprese chicken but now you know the inspiration behind these Caprese Avocados. I was visiting my parents for Thanksgiving in Colorado and although I didn’t cook the entire feast, I wanted to give the family some Low Key Cooking flare. Growing up I was never much of a cook so my family is always surprised when something I cook looks and tastes so damn good. The Caprese Avocados were a another step on the road towards pleasing my ultimate critics, the parents. I’ll let you be the judge and I would love to hear your feedback on my twist on a classic.

These Caprese Avocados are a perfect appetizer for any party or family event which makes it perfect for this holiday season. You can throw them in the oven while other dishes are cooking and it should only take you 15-20 minutes from start to finish. They look fancy and like they could be found at a gourmet restaurant but you don’t have to tell anyone it was all gourmet the lazy way.

 

Caprese Avocados
Serves 8
A simple gourmet appetizer
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 Large or Medium Avocados
  2. 1/4 Cup Balsamic Vinegar
  3. 1/2 Cup Shredded Mozzarella Cheese
  4. 2 Roma Tomatoes
  5. 1 Tsp Salt
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut all 4 Avocados in half and peel the outer layer off.
  3. Spoon out a small hole in each Avocado (don't puncture the bottom).
  4. Pour balsamic vinegar in a small mixing bowl and cover avocados with the balsamic vinegar.
  5. Fill the hole in the Avocados with shredded cheese.
  6. Slice the Roma tomatoes and place one slice over the cheese on each Avocado half.
  7. Lightly season with pepper as seen in the picture.
  8. Place in an oven safe dish and bake at 375 F for 10 minutes.
  9. Remove from oven and enjoy immediately.
Low Key Cooking https://cookinglowkey.com/