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Baked California Avocado

Baked California Avocado
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Prep time:


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Serving Size: 4

4 Fresh California Avocados*, cut in half lengthwise, seeded
2 cups Cheese Filling (recipe follows)
As needed Chianti Glaze, as needed (recipe follows)
As needed Cheese Filling(Yield: 2 cups)
4 oz. ricotta cheese
4 oz. mascarpone
2 oz. gorgonzola cheese, crumbled
2 oz. roasted red peppers, finely diced
1 oz. roasted garlic, minced
1 1/2 oz. sun-dried tomatoes, finely diced
1 1/2 oz. prosciutto, finely diced
As needed Salt and pepper to taste
As needed Chianti Glaze(Yield: ½ cup)
24 oz. Tuscan-style red wine
2 oz. honey

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


Cheese Filling:

  1. Mix all ingredients together in a medium bowl and season with salt and pepper. Refrigerate until needed.

Chianti Glaze:

  1. Combine the chianti and honey in a saucepan and bring to a boil. Reduce heat and simmer until mixture thickens and is reduced to ½ cup. Set aside to cool.


  1. Preheat oven to 400°.
  2. Score each avocado by making 4 cuts lengthwise through each avocado half without breaking the skin. Make 4 additional cuts crosswise on each avocado half. Place the halves on a baking sheet.
  3. Stuff each center with ¼ cup of the Cheese Filling.
  4. Bake for 10-12 minutes until cheese is melted and avocado is just warm.
  5. Place two halves on each plate and drizzle each with some of the Chianti Glaze. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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