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roasted avocados stuffed with goat cheese and kalamata olive tapenade on a white plate

Roasted Avocados Stuffed with Goat Cheese Tapenade

Kyrie | Healthfully Rooted Home
Creamy roasted avocados stuffed with homemade olive tapenade and goat cheese, drizzled with a balsamic fig glaze. These are great as a side dish or even the main course!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 180 kcal

Ingredients
  

Kalamata Olive Tapenade

  • 2 cups kalamata olives pitted and drained
  • 1/4 cup extra virgin olive oil
  • juice from 1 lemon I prefer Meyer lemons but you can use whatever you have on hand
  • 2 tsp Worcestershire sauce
  • 1 1/2 tbs capers drained
  • 1 clove garlic minced
  • 3 tbs fresh parsley chopped
  • 1 tsp dried oregano
  • 1/8 tsp black pepper
  • pinch of sea salt

Roasted avocados

  • 3 avocados
  • 1 cup goat cheese
  • pine nuts to taste
  • balsamic fig glaze to taste 1/2 cup fig jam and 1/4 cup balsamic vinegar

Instructions
 

  • Preheat your oven to 400 degrees F.
  • Slice your avocados lengthwise and slide the knife around the inner pit of the avocado until you reach the full circumference of the avocado. Pull the two sides of the avocado apart.
  • Remove the pit from the avocado halves and discard.
  • Remove a bit of the fruit to leave room for the stuffing. Take a spoon and scoop just around the hole of the avocado.
  • Place all the avocado halves on a parchment-lined baking sheet.
  • Make the tapenade by combining all the ingredients listed in the tapenade section in a food processor or blender and pulsing just until the mixture becomes chunky.
  • Fill the enlarged holes with your tapenade.
  • Top the tapenade with goat cheese.
  • Place the baking sheet in the oven and roast the stuffed avocados for 15-20 minutes. Just until the goat cheese starts to brown.
  • While the avocados are baking, whisk the fig jam and balsamic vinegar together for your balsamic fig glaze.
  • Springle the goat cheese with pine nuts, salt and pepper.
  • Drizzle the balsamic fig glaze overtop.

Notes

how to store stuffed roasted avocados

Store your roasted avocados in an airtight container in the refrigerator for up to 3 days. To reheat, pop in a 320 degree F oven for about 15 minutes until heated through.

roasted avocado Tips

  1. When roasting the avocados, don't overcook to the point of the avocado browning. The goal here is not to brown, but just to warm through to achieve that creamy texture we love so much.
  2. If you're stuffing the avocados, do be sure to remove a little bit of the fruit (just around the hole of the avocado) so you have enough room for the stuffing.
  3. Get creative with how you serve these! I even like them as a main dish. You could also serve them on top of bruschetta or toasted roasted garlic sourdough bread.

in a pinch instructions

If you're in a pinch but still want to make stuffed roasted avocados, I have you covered with some tips!
  1. Use a storebought tapenade.
  2. Use this balsamic glaze from Trader Joe's instead of making your own glaze.
  3. Don't even worry about a side of bruschetta or bread! Just eat straight from the avocado.
  4. Buy the storebought bruschetta rounds.

Serving Suggestions

Here are some fun ideas to serve these stuffed roasted avocados!

What to serve with roasted avocados

  1. With toasted roasted garlic sourdough bread.
  2. Top bruschetta with the stuffed avocados
  3. Use sourdough flatbread to either dip inside the avocados or spread the stuffed avocados overtop the flatbread.

When to serve stuffed baked avocados

  1. Appetizer
  2. Side dish
  3. Even a main course! You could add some bacon to the mixture to make them more substantial.
  4. Breakfast - just stuff with eggs and hashbrowns instead.
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