Caprese Bites
Crispy baked tortilla hearts filled with avocado cream and topped with mozzarella, tomato, and basil.
Servings: 9 bites
Equipment
- large heart cookie cutter
Ingredients
Tortilla hearts
- 1 tortilla
- 1 tablespoon olive oil
Avocado cream
- 1 avocado
- 2 tablespoons sour cream or creme fraiche
- 1 clove garlic
- 1 tablespoon parsley
- 1 teaspoon onion powder
- sea salt to taste
- pepper to taste
Topping
- 2 fresh mozzarella balls
- 5 grape tomatoes
- fresh basil leaves
Instructions
- Turn on the oven to 175°C / 350°F (fan).
- Cut out the tortilla hearts with the large heart-shaped cutter.
- Place the tortilla hearts in the muffin tin.
- Brush the hearts with olive oil and sprinkle with sea salt.
- Bake for 4-5 minutes until golden brown and crispy.
- Allow to cool.
- Mix the avocado, sour cream, garlic, parsley, onion powder, and sea salt in a mini food processor until creamy.
- Cut out the mozzarella hearts with the medium heart cutter.
- Halve the tomatoes and scrape out the core with a small spoon.
- Use the small cutter to shape the tomato hearts (it's easiest if you pierce the soft side of the tomato first).
- Top the tortilla hearts with avocado cream, a mozzarella heart, a fresh basil leaf, and a tomato heart.
- Sprinkle with sea salt.
- Serve.
Video
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 29mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.3mg
