Avocado & Tomato Salsa Wonton Cases

Makes 36

Ingredients:

• Olive oil spray
• 36 Shanghai wonton wrappers
• 1x 250g punnet cherry tomatoes, coarsely chopped
• 1/2 small red onion, finely chopped
• 1/3 cup chopped fresh coriander
• 2 tablespoons fresh lemon juice
• 2 avocados, mashed
• 1/3 cup natural yoghurt
• 10-12 drops red Tabasco pepper sauce

Here’s What to Do:

1. Preheat oven to 190°C.
2. Spray 36x 30ml (1½ tablespoon) capacity mini muffin pans with oil to lightly grease. Place a wonton wrapper in each pan and press to line base and sides. Bake for 8 minutes or until golden brown and crisp. Set aside in the pans to cool completely.
3. Combine the tomato, onion, coriander and lemon juice in a bowl. Season with salt and pepper.
4. Meanwhile, place the mashed avocado in a bowl. Add the yogurt and stir to combine. Add the Tabasco sauce to taste.
5. Spoon the avocado mixture evenly among the wonton cups. Arrange on a serving platter. Top with the tomato mixture and serve immediately.

Cook’s notes:

• Step 1-2 can be prepared up to 2 days ahead. Store wonton cases in an airtight container.
• Step 3 can be prepared up to four hours ahead. Store mixture in an airtight container in fridge.