Name: Roasted Avocados Stuffed with Goat Cheese Tapenade
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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; 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)

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!

stuffed roasted avocados halved on a white plate with a balsamic fig glaze drizzled on top the goat cheese

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how to roast an avocado

Did you know you can roast avocados? Not only can you roast them… but you definitely should! They become so creamy and smooth when roasted. Let me show you how.

How to roast avocados

Slice in half lengthwise
Slice your avocado 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
Remove the pit from the avocado halves and discard.
Discard excess fruit (only if stuffing)
If you’re going to be stuffing your roasted avocados, you’ll want to remove a bit of the fruit to leave room for whatever you’re stuffing them with. Take a spoon and scoop just around the hole of the avocado.
Stuff or drizzle
If you’re stuffing your avocados (see the recipe for my olive tapenade and goat cheese stuffed avocados below) then fill the enlarged holes with your stuffing, if not you can just drizzle with a bit of olive oil and season with salt and pepper.
Roast the avocados
Roast your avocados at 400 degrees F for about 15-20 minutes. Your goal is not to brown the avocados, simply to roast until they become warmed through.

stuffed roasted avocado recipe

holding up a stuffed roasted avocado above a white plate

These creamy avocados are the perfect side dish and a total crowd pleaser! When people find out you can roast avocado they’re so impressed!

Ingredients

Goat cheese – Goat cheese gives these roasted avocados an even creamier texture with a tangy flavor.
Pine nuts – These add the perfect little crunch to a very creamy dish.
Balsamic vinegar – for making the balsamic fig jam which is AMAZING.
Fig jam – I like the Divina brand.

For the tapenade

Kalamata olives – These offer such a distinct flavor – kalamata olives and goat cheese are the perfect pair.
Extra-virgin olive oil – Since we are roasting the avocados at a lower temperature, we can get away with using a low smoke point oil.
Lemon juice – I love using meyer lemons because they’re slightly sweeter.
Worcestershire sauce – yep – pull it out of hiding!
Capers
Garlic
Parsley
Dried oregano
Black pepper
Sea salt – Be sure to use sea salt not table salt. Sea salt contians healthy trace minerals whereas table salt is devoid of nutrients.

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.

6 halved avocados on a wooden cutting board

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.

using a spoon to remove some of the avocado fruit from the center of the avocado with a blue and white bowl and avocado halves in the background

avocados on a wooden cutting board with a bowl of the avocado fruit inside

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.

ingredients for olive tapenade in a food processor with parsley oregano kalamata olives and capers

kalamata olive tapenade inside of a food processor ground up

Fill the enlarged holes with your tapenade.

stuffing avocados with kalamata olive tapenade using a silver spoon

parchment lined baking sheet lined with avocados filled with kalamata olive tapenade

Top the tapenade with goat cheese.

using a silver spoon to top stuffed avocados 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.

using a fork to whisk fig jam and balsamic vinegar in a glass bowl

Springle the goat cheese with pine nuts, salt and pepper.

pine nuts on top of stuffed avocados on a white plate

Drizzle the balsamic fig glaze overtop.

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

stuffed roasted avocado bite on a spoon with roasted avocados on a white plate in the background

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.
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.
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!

Use a storebought tapenade.
Use this balsamic glaze from Trader Joe’s instead of making your own glaze.
Don’t even worry about a side of bruschetta or bread! Just eat straight from the avocado.
Buy the storebought bruschetta rounds.

Serving Suggestions

stuffed roasted avocados on a white plate with goat cheese and pine nuts on top

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

What to serve with roasted avocados

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

When to serve stuffed baked avocados

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

stuffed roasted avocado Types

Mexican style – use whatever you like in your tacos – try my deconstructed taco recipe here!
Breakfast themed – stuff them with whatever you like in your omlets.
Greek inspired – this is what my recipe is based off of but you could add tons more greek themed ingredients too such as lamb, or drizzle with tzatziki.
Chicken bake – similar to the costco chicken bakes!
Pico de gallo – make a simple pico and stuff with that (after roasting) then dip some tortilla chips.
Seafood bake – Crab bakes would be incredible too!
BLTA style – Bacon lettuce and tomato are natural companions to avocados.
Caprese – mozzarella balls, sliced cherry tomatoes, and my balsamic fig glaze, of course.
Tuna stuffed – I have the best tuna recipe here and you can drizzle some dill aioli overtop!
Superfood themed – quinoa, beans, tomatoes, etc.
Salsa Gremolata – top your avocados with this fresh salsa gremolata condiment.

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Berkey water filter (we use the Royal because we drink an insane amount of water!)

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Dutch oven
Stand mixer
Boos Block Butcher Block
12 inch Cast Iron Skillet

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roasted avocados stuffed with olive tapenade and goat cheese

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

Kyrie | Healthfully Rooted Home

Roasted Avocados Stuffed with Goat Cheese Tapenade

5 from 2 votes

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!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings: 6 servings

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Calories: 180

Ingredients Method Notes