Nobody wants to spend time in the kitchen when family and friends are gathered in another room. These make-ahead Parmesan Crisps topped with a zingy-spicy mix of avocado, chili and lime guarantee you can enjoy the festivities and not be stuck at the stove.
Recipe by Wendy Wilcox
Makes 12 Canapés
You are going to shape the warm cheese rounds into little cups. So, you need to work quickly. It's important to have the muffin tray ready to go ahead of time.
Preheat Oven to 180C/350F
Lightly grease a non-stick mini muffin pan and set aside.
Line a sideless-baking tray with baking paper/parchment.
90g finely grated Parmesan cheese
1/2 avocado, ripe
1/2 tablespoon lime juice or more to taste
1/2 teaspoon long red chili, seeds removed and finely chopped
1 teaspoon chopped chives
1 teaspoon finely chopped mint
Salt to taste
Chive sprigs to garnish
To Make the Crisps
Place a 6cm diameter pastry cutter on the prepared baking sheet, sprinkle 1 tablespoon of Parmesan cheese evenly inside and press down gently. Lift the pastry cutter leaving a cheese ring behind. Repeat 3 or 4 times allowing 2 finger widths between rounds.
Bake the crisps for 5-6 mins or until pale golden in colour. Remove from the oven.
Working quickly, use a palette knife to transfer a crisp to greased non stick mini muffin pan. Lightly press the crisp into the shape of the pan.
Repeat process to use up all the Parmesan.
If the crisps cool and harden before you have had time to shape them in the muffin pan return to the oven for a few seconds.
Allow to cool completely. Then store in an airtight container on countertop for up to 3 days.
To Make Filling & Serve
5 to 10 mins before serving, remove crisps from container and place on serving tray.
Scoop the avocado, into a bowl and mash with the lime juice, chili, chives, mint and sea salt to taste.
Top crisps with a spoonful of the avocado mixture and garnish with extra chive sprigs. Serve immediately.