Guacamole meets Caprese in a deliciously unexpected twist on a classic! This Caprese Guacamole is loaded with grape tomatoes, fresh mozzarella, and fresh basil. Perfect for dipping crackers, chips, or your favorite bread!
Mmmmmm…..guacamole! What is it about guacamole that is SO delicious? Every time I make it, I honestly feel like I could eat. it. all. And sometimes, I’m pretty sure I do!
For much of my life, I was under the impression that I didn’t like guacamole. That is was mushy, flavorless, not worth it. I’m not sure I’ve ever been more wrong about a food in my life.
And I’ve had my fair share of food stand-offs! I was vegetarian for nearly 10 years, I ate fat free salad dressing for nearly five, and it’s only very recently that I re-introduced real bacon. But of all my foodie faux pas, my misunderstanding of guacamole was, by far, the worst offense.
To make up for all the lost years, these days, I try to eat it as often as I possibly can. I slather it on tacos and burritos and quesadillas and nachos. I love it on sandwiches and eggs and chicken and burgers. And I love coming up with new ways to love it.
This Caprese Guacamole is just that – a new way to LOVE guacamole! It might sound like an unexpected combo, but trust me….it works! I used basil instead of cilantro (an easy swap) and the fresh mozzarella adds a textural element that’s insanely addictive. But the real genius of this guac is the use of white balsamic vinegar. I’m telling you – it makes so much sense, I can hardly stand it! And, yes, I want to eat.it.all!!!!
- 2 avocados, mashed
- ½ c. grape tomatoes, diced
- ½ c. fresh mozzarella pearls
- 2 Tbsp. fresh basil (more to taste)
- 2 tsp. white balsamic vinegar
- ¼ tsp. kosher salt
- Combine all ingredients in a medium bowl.
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