Recipe by bluemoon downunder
Delicious, low-fat and really quick to make appetisers - they can be ready in less than 20 minutes. Or they can be fully prepared ahead, and assembled when you are ready to serve them. And it's a recipe that can easily be doubled. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for everyday of the week', and I'm posting it for the 2005 Zaar World Tour.
Top Review by Amy Rose
I used the small square wonton wrappers instead of bread - baked them in a small size cupcake pan to form a cup and after they had cooled added the ingredients. I get asked for this recipe everytime I serve it.
- 24 slices white bread, crusts removed
- 1⁄4 cup light olive oil
- 150 g soft fresh goat cheese
- 3 slices smoked salmon, diced
- 1 firm avocado, cubed
- lime juice (1 squeeze) or lemon juice (1 squeeze)
- fresh ground black pepper, to taste
Directions See How It's Made
- Preheat the oven to 190°C, and grease 2 x 12-hole mini muffin pans.
- Roll out the bread slices to flatten them slightly and, using a biscuit cutter, cut 1 x 7 cm circles from each slice. Brush the bread rounds with olive oil and gently press them into the lightly greased muffin pans; and bake them for 6-8 minutes, until they are crisp and golden; then cool them on wire racks.
- Lightly mash the goat's cheese in a bowl and fold through the salmon, avocado, juice and pepper to taste; and spoon into the bread cups just before serving.