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Crispy Parmesan Baskets with Creamed Avocado and Biltong

Crispy Parmesan Baskets with Creamed Avocado and Biltong

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Parmesan is packed with flavour and crisps up really well when baked, making it the perfect ingredient to use as a canapé base.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 4 mins
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Parmesan Baskets

½ C (60 g) Parmesan, finely grated

Avo Purée

½ large avocado, diced

150 g full fat plain yoghurt

1 tsp (5 ml) lemon juice

1 tsp (5 ml) wholegrain mustard

5 large basil leaves

½ tsp (2.5 ml) crushed chillies

¼ tsp (1.25 ml) roasted Masala spice

25 g biltong shavings and pea shoots or micro leaves, to garnish

Parmesan Baskets

Preheat the oven to 200 °C.

Line a baking tray with a non-stick baking sheet. Baking paper can also be used, but spray it lightly with cooking spray. Also spray a muffin tray with small cups that are approximately 5 cm in diameter.

Place a 7 cm ring-mould on the lined tray and use it as a guide to make 8 circles with the grated Parmesan cheese. Place into the oven and bake for 4 minutes, remove and then allow to sit for about 15 seconds to partially set. Carefully lift the cheese discs and quickly place into the muffin moulds while the cheese is still hot – this will mould the cheese and set it in basket shapes. Allow to cool.

Avo Purée

Blend all the ingredients for the purée together with a hand blender and season to taste. Place the mixture into a piping bag with a large, round nozzle. Pipe some puree into each basket. Add a sprinkling of biltong shavings and garnish with micro leaves.

Serve immediately as the baskets will soften on standing.

TIP: For alternative flavours replace the biltong with fried chorizo, or shredded chicken. For a vegetarian alternative, use sundried tomatoes, crispy onion or sliced olives.