These avocado and cherry tomato bites are sophisticated cockail party food fare.
Olive oil spray
36 wonton wrappers
2 avocados, halved, stones removed, peeled, mashed
90g (1/3 cup) natural yoghurt
10-12 drops red Tabasco pepper sauce
1 x 250g punnet cherry tomatoes, coarsely chopped
1/2 small red onion, finely chopped
1/3 cup chopped fresh coriander
2 tbs fresh lemon juice
Preheat oven to 190°C. Spray thirty-six 30ml (1 1/2-tbs) capacity mini muffin pans with oil to lightly grease. Place a wonton wrapper in each pan and press to line base and side. Bake for 8 minutes or until golden brown and crisp. Set aside in the pans to cool completely.
Meanwhile, place the avocado in a bowl. Add the yoghurt and stir to combine. Add the Tabasco sauce to taste. Combine the tomato, onion, coriander and lemon juice in a bowl. Season with salt and pepper.
Spoon the avocado mixture evenly among the wonton cups. Arrange on a serving platter. Top with the tomato mixture and serve immediately.
Make it ahead: Prepare to the end of step 1 up to 2 days ahead. Store in an airtight container. Continue to the end of step 2 up to four hours ahead. Store the avocado mixture in an airtight container in fridge. Cover surface of avocado mixture with plastic wrap to prevent browning.