Tuesday, April 8, 2014

Basil Avocado Cups

Last Sunday we had friends over.  I invited them to a  vegetarian feast.  This recipe was part of the menu and a total success.  It is my version of a recipe I saw a while ago.   I know you will like it as much as we did.

Basil Avocado Cups - Photo by Laura

  • 1/4 cup Basil Pesto*
  • Grapeseed oil
  • 24 Wonton wraps
  • 1 garlic clove, grated
  • 3 ripe avocados, diced -I used the Mexican ones
  • 1/2 cream cheese, softened
  • 4 oz goat cheese
  • Chives
  • Kosher salt and pepper to taste
Basil Avocado Cups - Photo by Laura

  1. Preheat oven to 375°F.  Lightly coat both sides of the Wonton wrap with the oil, put two wraps  together and press them into a 12 muffin cups.  Make sure that the bottom are as flat as possible.  
  2. Bake the Wonton wrappers until golden and crispy for about 10 minutes.  Let cool completely.
  3. In a bowl, stir together the softened cream cheese, goat cheese, basil pesto, garlic, salt and pepper.  Carefully, fold the diced avocado into the cheese mixture.  Scoop the Basil Avocado among the Wonton cups.  Garnish with the Chives.  
Basil Avocado Cups - Photo by Laura

*The Basil Pesto can be made ahead of time.  You can use the herb of your liking.  

Please do make this recipe at home.  Be creative and enjoy.  Don't forget to let me know.

Buon Appetito!


Veronica Cervera said...

Una combinación riquísima que sin dudas voy a probar.
Y las fotos te quedaron muy buenas. Compartido en Pinterest ;-)
Besukis y postea más seguido.

Aura Palom said...

YUMMM! This appetizer was so fresh and divine! The balance between the warm crunch and the cooler avocado mixture was an incredible sensation that satisfied all of my senses! YUM is all I can say!

Niki Palomino said...

Vero, te habia respondido y ahora no veo la respuesta. Debi borrarla sin querer. Te decia que son una delicia. Gracias por compartirla receta en Pinterest. Besukis, ah! y la fotos son cortesia de Laurita. Es una experta ya.