Stuffed avocado with basil, mozzarella and cherry tomatoes


I use basil in everything from spicing up sweet and savory dishes to making pesto. This recipe makes a colourful dish.


3 balls of mozzarella - more if you want.
Tomatoes of different colours
1-2 big handfuls of basil leaves
3-4 avocados halved with seed removed
Fresh slices of melon - rockmelon, water melon, honeydew melon, mango, papaya
10-12 dried apricots


  1. Lightly grill whole tomatoes with a drizzle of Juno Picual EVOO until skins split.  Place in a bowl
  2. Roughly chop mozzarella and basil leaves and place in bowl with tomatoes.
  3. Halve and deseed avocados
  4. Heap tomato mixture into avocado halves and place on a platter.  Spread the remaining tomato mixture around the avos and decorate with slices of fresh melon and dried apricots
  5. Drizzle with Juno Basil Infused Olive Oil.

You can also drizzle with Juno Chilli Infused Olive Oil for a nice little hit or Juno Lime Agrumato Olive Oil to bring out an Asian Thai flavour

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