Baked California Avocado With Cheese

Serves: 4


4 Fresh California Avocados*, cut in half lengthwise, seeded
2 cups Cheese Filling (recipe follows)
As needed Chianti Glaze, as needed (recipe follows)

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

Chianti Glaze (Yield: ½ cup)

24 oz. Tuscan-style red wine
2 oz. honey

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit