1. Prepare the Caprese Filling: In a medium-sized mixing bowl, gently combine the halved or quartered cherry tomatoes, fresh mozzarella pearls (or diced mozzarella), and most of the chiffonade fresh basil (reserve some for garnish). Drizzle with 2 tablespoons of extra virgin olive oil. Season lightly with a pinch of sea salt and freshly ground black pepper. Toss gently to ensure all ingredients are lightly coated. Be careful not to overmix or crush the mozzarella. Set aside to allow the flavors to meld while you prepare the avocados.

2. Prepare the Avocados: Carefully slice the avocados in half lengthwise. Gently twist the halves to separate them. To remove the pit, firmly strike it with a sharp knife, then twist the knife to dislodge the pit. Alternatively, you can scoop it out with a spoon. Be cautious when handling knives.

3. Scoop the Avocado Flesh (Optional but Recommended): Using a spoon, carefully scoop out some of the avocado flesh from each half, leaving about a 1/4 to 1/2-inch thick border around the edges. This creates a larger well for the Caprese filling. You can chop the scooped-out avocado flesh and add it to the Caprese mixture for extra creaminess and no waste, or save it for another use.

4. Prevent Browning: Immediately brush the cut surfaces of the avocado halves, including the inside of the wells, with fresh lemon juice. This will help prevent oxidation and keep the avocados looking fresh and green.

5. Season the Avocados: Lightly sprinkle the inside of the avocado wells with a tiny pinch of sea salt and freshly ground black pepper. This seasons the avocado base itself, ensuring every part of the dish is flavorful.

6. Stuff the Avocados: Generously spoon the prepared Caprese filling into each avocado half. Don’t be afraid to mound it slightly.

7. Garnish and Serve: Arrange the stuffed avocado halves on a serving platter or individual plates. Drizzle each stuffed avocado generously with balsamic glaze. If desired, add an extra light drizzle of high-quality extra virgin olive oil. Garnish with the reserved fresh basil leaves or a little more chiffonade.

8. Serve Immediately: Caprese Stuffed Avocados are best enjoyed immediately after preparation to ensure the avocados are at their freshest and the ingredients maintain their distinct textures and vibrant colors.