Recipe by 12345678980123455677889
Perfect for people watching their carbohydrates. If you've ever tried to come up with appetizers that are low carb, you know it's not easy. This is not really a "tart" in the traditional sense, but they are tasty and have great texture. Enjoy!
Top Review by DPar
These are very tasty. I had trouble when I fried them so I sort of followed low carb cheese crackers and baked them on parchment paper that worked well, then I sort of wondered why couldn't someone do that right in the muffin tin and sort of form it after it was bubbly - just a thought. Thanks for the recipe, we will be enjoying these at a superbowl party. Go Seattle!
- 1 ripe avocado
- 1⁄2 garlic clove, minced
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 cup cheddar cheese, grated (you may need more depending on desired size of tart shells)
- cilantro, chopped
- tomatoes, diced
- green onion, chopped
- black olives, sliced
Directions See How It's Made
- Combine the avocado, minced garlic, mayonnaise and lemon juice in and blend to desired consistency (chunky or smooth - your choice). Add salt to taste. Refrigerate for at least 2 hours.
- Heat a large frying pan or griddle on medium-high heat. Drop tablespoon-fulls of the grated cheese directly on the ungreased frying pan/griddle. Use a spatula to shape the melting cheese into circular shapes. Allow the cheese to bubble and once the oil begins to separate from the cheese and the entire surface is covered in tiny bubbles, use a spatula to transfer the cheese disc to an ungreased mini muffin pan. Press the cheese disc into the shape of each muffin cup. This must be done quickly as the cheese needs to still be hot to shape properly. Allow to cool for 3 or 4 minutes and remove from the muffin tins. The cheese will now be a crispy "tart" shell. This step can be done several hours in advance.
- When ready to serve, spoon a teaspoon of the avocado mixture into each tart shell. Top with any combination of cilantro, tomato, green onion or olives to serve.