Caprese Stuffed Avocados

Ingredients

For the Mini Breadstick Croutons:

• 4 thin breadsticks, broken into small pieces
• 1 tablespoon olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon flaky sea salt

For the Caprese Filling:

• ¼ cup fresh basil leaves
• 1 cup tiny cherry tomatoes
• 4 ounces fresh mozzarella, cut into small pieces
• 1 tablespoon olive oil
• ½ teaspoon all-purpose seasoning
• Salt and pepper, to taste

For the Assembly:

• 2 ripe fresh California avocados
• ½ teaspoon all-purpose seasoning
• 2 tablespoons balsamic glaze
• Flaky sea salt, to finish
• Fresh basil chiffonade, for garnish

Instructions

1. Make the Breadstick Croutons
   Preheat your oven to 375°F (190°C). Break the 4 thin breadsticks into small bite-sized pieces (about ½ to ¾ inch pieces). Place the broken breadstick pieces in a bowl and toss with 1 tablespoon olive oil, ¼ teaspoon garlic powder, and ¼ teaspoon flaky sea salt until evenly coated. Spread the coated pieces on a baking sheet in a single layer. Bake for 8-10 minutes until golden and crispy. Remove from the oven and set aside to cool on the baking sheet. They'll continue to crisp up as they cool!
2. Make the Caprese Filling
   Stack the fresh basil leaves on a cutting board. Roll them tightly into a log shape. Using a sharp knife, slice thinly across the roll to create chiffonade (thin ribbons). In a medium bowl, combine the basil chiffonade, 1 cup tiny cherry tomatoes, 4 ounces fresh mozzarella cut into small pieces, 1 tablespoon olive oil, and ½ teaspoon all-purpose seasoning. Toss gently with a spoon, being careful not to break up the tomatoes or mozzarella. Season with salt and pepper to taste. The filling should be bright, fresh, and not overly dressed.
3. Prepare the California Avocados
   Cut each California avocado in half lengthwise, going around the pit. Gently twist the two halves to separate. Remove the seed by carefully scooping it out with a spoon. If you want a wider well for the filling, scoop out a little extra flesh from the center of each half using a small spoon, being careful not to make a hole in the skin. Season each avocado half with a small pinch of all-purpose seasoning and flaky sea salt on the flesh.
4. Assemble the Stuffed Avocados
   Spoon the caprese filling generously into each California avocado half, letting it overflow slightly over the edges and mound up beautifully. The avocado should look full and abundant! Top each stuffed half with a generous handful of the crispy breadstick croutons, pressing them gently into the filling so they adhere.
5. Finish with Toppings
   Drizzle each stuffed avocado half generously with balsamic glaze, creating beautiful drizzle patterns. Garnish with fresh basil chiffonade (more thin ribbons of basil) and finish with an extra pinch of flaky sea salt. Serve immediately while the avocado is creamy and the croutons are still crispy!