This fabulous, elegant appetizer recipe, and beautiful photography, is brought to you by LoriesMississippiKitchen. And let me tell you – it’s a “Keeper”.
First of all, I love that it’s a wonton cup recipe; meaning that by using store-bought wonton wrappers most of the prep work is already done for you. And then there’s the sublime flavors of avocado, pesto and goat cheese mixed in a light yet decadent mousse. Yum!
Avocado, Pesto and Goat Cheese Mousse in Crispy Poppy Seed Wonton Cups
- 1 egg
- 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.
Thanks, Lorie!
Jessica says
how many does this recipe make??