Avocado Canapes Stuffed With Goat Cheese Recipes

CANAPES WITH GARLIC HERB CREAM CHEESE AND AVOCADO

Steps:

• Slice the bread into 1/3-inch slices (cut on the diagonal if it's a very small baguette to get bigger slices). Place them on a baking sheet and lightly brush both sides with melted butter.
• Bake 5 minutes, or until they are just starting to golden. Let these cool to room temperature.
• Toppings: Cut your avocado in half, remove the pit, spoon the avocado flesh out of the shell and cut avocado into slices. Finely chop both green onions and 1/4 cup of fresh dill.
• Use a fork to mash together 8 oz cream cheese, 1/4 cup chopped dill, chopped green onion and your pressed garlic clove.
• Spread enough herbed cream cheese over each canapé to generously cover the top.
• Top canapés with avocado slices and squeeze a couple drops of lemon juice over the avocado slices (this keeps the avocado from browning), then sprinkle with freshly ground black pepper. Garnish with dill and green onion and you're done! It's best fresh but tastes great even after refrigeration.

AVOCADO CANAPES STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees. Place pine nuts on a baking sheet; bake until golden brown and fragrant, about 5 minutes. Chop nuts; set aside.
• Arrange five 8-by-8-inch sheets plastic wrap on work surface. Be sure they are smooth and free of wrinkles.
• In a small bowl, stir together pine nuts, goat cheese, and red bell pepper; season with salt and pepper. Set aside.
• Place 4 overlapping slices of avocado on each piece of plastic wrap. Combine lime juice and 1 teaspoon olive oil in a small bowl; brush mixture on avocado. Working with one avocado portion, top with 1 tablespoon goat cheese mixture; bring together corners of plastic wrap, and twist tightly, shaping the avocado into a ball. Continue to twist until plastic wrap breaks, releasing canape. Repeat with remaining avocado.

AVOCADO CANAPéS

Steps:

• Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
• For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.
• For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.
• Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.

AVOCADO AND GOAT CHEESE DIP

Steps:

• Cut avocados in half with knife and separate.
• Remove seed, and with a large spoon, scoop out flesh into a bowl.
• Squeeze the lime juice over the avocado and mash the flesh with a fork.
• Stir in remaining ingredients.
• Serve immediately or store refrigerated, with one of the avocado seeds pressed into the dip to help retain its color (also cover with plastic wrap pressed down to keep air off).
• Goes well with tortilla chips, warm tortillas, toasted pita bread, fresh veggies and crudites, as a topping for chimichangas, whatever you desire; just don't go putting dallops into your margaritas!