Goat's Cheese, Avocado & Smoked Salmon Cups |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Preheat the oven to 190°C, and grease 2 x 12-hole mini muffin pans.
2. 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.
3. 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.
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