Oh, how I love avocados. I eat them on sandwiches, in guacamole, in salads, in everything. They are delicious, healthy, and most importantly, green, which everyone knows is the best color in the whole world. (Wink)
And, yes, they usually go hand in hand with cilantro and lime, and there is absolutely nothing wrong with that combination, but I’d like to go in another direction and introduce the avocado to some other flavors. Avocado, meet goat cheese and basil pesto. You will love each other.
This is a simple summer appetizer utilizing one of my favorite foods ever, the avocado.
Avocado, Pesto and Goat Cheese Mousse in Crispy Poppy Seed Wonton Cups
1 teaspoon water
18 wonton wrappers
1-2 teaspoons poppy seeds
1-2 teaspoons kosher salt
1/2 cup heavy cream
1 (6-ounce) package goat cheese, softened to room temperature
3 tablespoons mayonnaise
3 tablespoons prepared basil pesto
2 ripe avocados, peeled seeded and diced
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Basil leaves for garnish
1. Heat oven to 350 degrees. Spray two mini muffin pans with nonstick cooking spray. Whisk the egg and water in a small bowl. Brush both sides of each wonton with the egg wash, then sprinkle with the poppy seeds and a small amount of the kosher salt. Press wonton wrappers into each muffin cup, lining the inside, using only every other cup. Bake 12 minutes or until golden brown. Remove from pan; cool.
2. Meanwhile, beat the heavy cream on high speed until stiff peaks form. In another bowl, beat the goat cheese and mayonnaise on medium speed until creamy. Add the pesto, avocados, lemon juice, 1/4 teaspoon salt, and the pepper, and beat until well combined. Fold in the whipped cream gently.
3. To assemble, fill a zip lock bag with the avocado mixture and cut a small home in one corner of the bag, using it like a pastry bag. Pipe a dollop into each cup. Garnish with a small basil leaf. Serve immediately.