Mediterranean raspberry-stuffed avocado

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  • 2 Hass avocados
  • 5.5 oz goat cheese
  • 10 units cherry tomatoes
  • 4.5 oz Hortifrut raspberries.
  • Salt and pepper
  • A dash of olive oil
  • Balsamic vinegar reduction

4 servings


Dice the goat cheese into 1×1-cm cubes and put in a glass bowl.

Add the cherry tomatoes cut in halves and the Hortifrut raspberries.

Add spices, salt, pepper, and olive oil.

Cut the avocado in half and remove the pit.

Stuff the avocados with the raspberry, cheese, and tomato mixture.

Make a balsamic vinegar reduction with sugar, a pinch of salt and pepper.

Pour the reduction on the plate, and arrange the avocados decorating with raspberries and pieces of cheese.