Bruschetta Stuffed Avocados are a healthy twist on a classic. Ready in just 15 minutes, these little flavor bombs are a delicious low carb snack, appetizer, or even a light lunch.
Garlicky tomato bruschetta is a summertime staple. If you’re watching carbs or simply looking for a way to use up an endless stash of avocados (ahem, *raises hand*), bruschetta stuffed avocados are the answer.
Tomatos and avocados are a truly perfect pairing. Juicy, sweet tomatoes are balanced by creamy avocado and fresh mozzarella, with a kick of fresh flavor from garlic and basil. Drizzle a little aged balsamic over these stuffed avocados and you’ll have a gourmet healthy snack or appetizer in minutes!
How to Make Stuffed Avocados
Avocados are a staple in the healthy snack world, and for good reason – they’re packed with protein, fiber, and healthy fats (source). We love adding these bruschetta stuffed avocados into the rotation as soon as fresh local tomatoes become available. The bruschetta stuffing lasts in the fridge for several days, so they make for a quick and easy midday or post-workout snack.
- Make the bruschetta. Core and seed a few vine-ripened tomatos, then dice. Combine the tomatoes with diced white onion, lots of minced garlic, chopped fresh basil, and fresh mozzarella. I like to use tiny bocconcini because they’re easy to cut, but any fresh mozzarella will work. Drizzle with olive oil and a little sea salt and cracked black pepper, then toss.
- Halve the avocados and remove the pits. Score the avocados in a grid pattern using a paring knife, being careful not to slice through the skin.
- Stuff each avocado with a large scoop of bruschetta and dive in!
Can I make these ahead of time?
You can make the bruschetta ahead of time and store in a sealed container in the fridge. It’ll keep well for about 3 days. Don’t cut the avocados until you’re ready to stuff, as they can brown quite quickly.
What can I serve with stuffed avocados?
We most frequently enjoy these as a snack or an appetizer (they’re great for parties). They’re also an acceptable breakfast in this house. If you want to serve them with a meal, you can’t go wrong with a tossed green salad and grilled steak.
Can I make them vegan?
Of course! Just omit the fresh mozzarella. Traditional American-style bruschetta is typically served without cheese, so you won’t be missing out if you skip it.
Tips for making this recipe perfectly
- Score the avocado before piling on the bruschetta for easy eating – the scoring helps you scoop out the perfect bite of avocado.
- Top with aged balsamic vinegar for a tangier finish.
- The bruschetta can be made in advance, but don’t slice into the avocados until you’re ready to serve to prevent browning.
More Healthy Snacks
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Bruschetta Stuffed AvocadosPrint Recipe Rate this Recipe Pin Recipe
- Paring Knife
- 2 lb vine ripened tomatoes, cored, seeded and diced to ½”
- 1 small white onion
- 2 cloves garlic, minced
- 1 c loosely packed basil, chopped
- 8 oz bocconcini, quartered
- ½ tsp kosher salt
- ½ tsp cracked black pepper
- 4 tbsp extra virgin olive oil
- 4 large avocados, or 6 small
- Aged balsamic vinegar, to taste, optional
- Combine the tomatoes, onion, garlic, basil, and mozzarella in a large bowl. Toss until combined. Drizzle with olive oil and sprinkle with sea salt, then toss once more.
- Halve the avocados and remove the pits. Score the avocados in a grid pattern using a paring knife, being sure not to slice through the skin.
- Stuff each avocado with a large scoop of bruschetta, then drizzle with aged balsamic if using. Serve immediately.
- Storage: the bruschetta can be made in advance and stored in a sealed container in the fridge for up to 3 days.
- Wait to prepare the avocados until you're ready to serve to prevent browning.
- Score the avocado in a grid pattern for easy eating.
- Choose firm, ripe avocados that yield slightly to gentle pressure.
- Nutritional informative is for one half of a stuffed avocado