These avocado and cherry tomato bites are sophisticated cockail party food fare.
Preparation Time:
15 minutes
Cooking Time
10 minutes
Makes
36
Ingredients:
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
Method
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.
Notes
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.
Nice use of avocado. It would be super if you linked this post in to Food on Friday Series which is all about avocado this week.