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Avocado and Mozzarella Stuffed Tomatoes Recipe

Fans of the traditional Italian Caprese salad will sing your culinary praises when they see the beautiful presentation you put together for this avocado and stuffed tomato appetizer recipe. It is a different kind of spin on the traditional Italian salad recipe and features creamy mozzarella cheese and avocado filled tomato shells for a satisfying pre-dinner salad, tapa or brunch time meal.

Recipe courtesy of F. Chance Williams, Regional Foodservice Director, Five Star Senior, Little Elm, TX.

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • Balsamic Dressing (recipe follows)
  • Avocado & Mozzarella Filling (recipe follows)
  • 6 each large vine ripened tomatoes, cut in half, center scooped out
  • 6 oz. shaved parmesan (optional)
  • 24 leaves red leaf lettuce
  • 36 pieces of fresh chives for garnish
  • As needed, fresh ground black pepper
  • 3 oz. shaved Parmesan cheese, optional
Balsamic Dressing - Yield: 3/4 cups
  • 7 large cloves garlic, minced
  • 1 1/2 Tbsp. fresh basil, chopped
  • 3 Tbsp. balsamic vinegar
  • 1 1/2 tsp. Dijon mustard
  • 6 Tbsp. extra virgin olive oil
  • 3 Tbsp. white wine
Avocado and Mozzarella Filling - Yield: 12 servings of 2 1/2 oz.)
  • 3 each ripe, Fresh Hass Avocados* peeled and diced 1/2-inch
  • 9 oz. mozzarella, diced 1/2-inch
Instructions:
  1. Per order
    Place tomato half on red leaf lettuce lined plate.
  2. Drizzle into the tomato 1/2 Tbsp. of dressing.
  3. Fill with 2 1/2 oz. of Avocado and Mozzarella Filling.
  4. Drizzle with 1/2 Tbsp. of dressing. Optional top with 1/2 oz. shaved Parmesan.
  5. Garnish with 3 pieces of chives and top with fresh ground black pepper to taste. Serve immediately.
Balsamic Dressing
  1. In a blender add all dressing ingredients and blend to emulsify.
Avocado and Mozzarella Filling
  1. Toss together avocado and mozzarella.
Assembly for Baked Stuffed Tomato
  1. Place tomato half on baking sheet
  2. Drizzle into the tomato 1/2 Tbsp. of dressing.
  3. Fill with 2 1/2 oz. of Avocado and Mozzarella Filling.
  4. Drizzle with 1/2 Tbsp. of dressing. Top with 1/2 oz. shaved Parmesan.
  5. Bake at 425 degrees F for 25 — 30 minutes, until warmed through and parmesan has browned.
  6. Garnish with 3 pieces of chives and top with fresh ground black pepper to taste. Serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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