Author Notes
Before our guests arrived, I finished putting the trays of appetizers together; on my way upstairs to change clothes, I asked my husband to stick the salsa cups in the oven. I come down 12 minutes later as my husband is greeting our first guest, and take out the "wrong" tray of appetizers from the oven! No big deal, I just toss the tray into the corner of the kitchen...(Who bakes guacamole?) So I toss the "real" appetizers into the oven but imagine my suprise when everybody starts eating them, and asking for more! —lorigoldsby
Ingredients
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2 packets
phyllo dough cups
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3
ripe avocados
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1
lime
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1
serrano peper, finely diced
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salt and cracked pepper
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1 teaspoon
cumin (ground)
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36
cilantro leaves
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1/4 cup
sour cream or mexican crema
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1/4 cup
diced tomatoes, seeded/drained
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1 teaspoon
coriander
Directions
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You can use prepared phyllo cups or alternatively make your own with 4 sheets of phyllo cut to fit into each mini muffin tin.
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Mash avocado and season with kosher salt, cracked pepper, serrano pepper, lime, ground cumin and coriander.
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Fill unbaked cups with guacamole.
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Bake at 400 for 12-15 minutes.
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Guacamole will look brown when you remove it from the oven (that is why I tossed the tray to the side) but place a small layer of the mexican crema or sour cream on top to cover. Add a cilantro leaf and a few pieces of diced tomato (I use campari tomatoes) to garnish.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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