Caprese Bites
Crispy baked tortilla hearts filled with avocado cream and topped with mozzarella, tomato, and basil.
Servings: 5 people
Equipment
- large heart-shaped cookie cutter
- medium heart-shaped cookie cutter
- small heart-shaped 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
Topping
- 2 fresh mozzarella balls
- 1 tomato large
- 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.
- 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: 125kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 53mg | Potassium: 278mg | Fiber: 3g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg