Bruschetta Stuffed Avocados

I whipped up vibrant Bruschetta Stuffed Avocados, combining creamy ripe avocado halves with bright tomato-basil bruschetta, shaved Parmesan, and a drizzle of balsamic glaze—perfect as a light lunch, appetizer, or snack full of fresh flavor.

Why I’ll Love This Recipe

I enjoy how effortless this dish is: no cooking required, yet every bite bursts with Mediterranean freshness. The rich avocado balances juicy tomatoes, garlic, red onion, and basil so beautifully. Adding Parmesan and a bit of balsamic glaze amplifies that savory-sweet contrast I crave in light, healthy recipes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe avocados (halved and pitted)

• Roma or cherry tomatoes (finely chopped)

• Red onion (finely chopped)

• Fresh garlic (minced)

• Fresh basil (chopped)

• Extra virgin olive oil

• Salt and black pepper

• Shaved Parmesan cheese

• Balsamic glaze or reduction

directions

1. I finely chop juicy Roma tomatoes, red onion, garlic, and basil, then toss them with olive oil, salt, and pepper until well combined.

2. I halve ripe avocados, remove the pits, and score the flesh lightly in a grid pattern for easy scooping.

3. I spoon generous amounts of tomato mixture into each avocado half, pressing lightly so it nests inside.

4. I top each avocado with shaved Parmesan, chopped basil, and drizzle some balsamic glaze over everything for a finishing touch.

5. I serve immediately to keep avocados fresh and vibrant.

Servings and timing

This recipe makes about 4 stuffed avocado halves, ideal for two servings as an appetizer or side. Prep time is about 10–15 minutes, and there’s no cooking required—making total time under 15 minutes.

Variations

• I sometimes add fresh mozzarella or bocconcini cubes into the bruschetta for extra creamy bite.

• I used olives, capers, or artichoke hearts in my bruschetta for a tangy, low-carb version.

• I skip the cheese and make it vegan by omitting Parmesan and relying on balsamic for depth.

• I allow the bruschetta to marinate for 15 minutes before stuffing for deeper flavor infusion.

storage/reheating

I make the tomato mixture up to 3 days ahead and store it chilled—just don’t cut or fill the avocado until serving to prevent browning. Once assembled, I serve immediately—leftover avocado isn’t advised because it browns quickly.

FAQs

Can I make the bruschetta ahead of time?

I can—I mix and chill the tomato filling up to three days in advance. I stuff the avocados just before serving to keep them fresh and green.

What if I don’t have balsamic glaze? Can I just use balsamic vinegar?

I sometimes simmer regular balsamic vinegar until thickened to make my own glaze, or drizzle it sparingly right before serving if I’m skipping the reduction step

Can I skip the Parmesan cheese?

Absolutely! I often omit it—this dish is still flavorful and satisfying, and skipping cheese makes it fully vegan-friendly.

Should I score the avocado before stuffing it?

Yes—I score the flesh in a grid which makes it easier to scoop and blend avocado with bruschetta in each bite—even though I eat it directly from the skin.

What’s the best way to prevent avocado from browning?

I leave avocados uncut until serving time and assemble just before eating. If I must prep early, I lightly brush with lemon juice and cover tightly in the fridge.

Conclusion

I absolutely love making Bruschetta Stuffed Avocados—they’re quick, beautiful, and bursting with fresh flavors balanced by creamy avocado and tangy balsamic. Whether serving at a gathering or enjoying a low-carb lunch, they always feel elegant and satisfying. Let me know if you’d like tweaks for vegan options, added protein, or low-carb dinners!

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