It’s time for my first Recipe Redux Recipe Challenge!! The California Avocado Commission is the sponsor this month.
This month, the Recipe Redux is challenging members to create the perfect summer get-together dish using California Avocados. This delicious green fruit is in peak season from March through September, so it is an ideal fresh seasonal ingredient to add to the dish you are bringing to your next backyard barbecue, pool party or upcoming Labor Day picnic.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
I have a few avocado recipes up my sleeve to submit for the recipe contest. I decided to start with an appetizer.
Smoked Salmon Avocado Tartlets
Makes 24 tartlets
(serving size: 2 tartlets)
24 wonton wrappers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced
1. Preheat the oven to 350 F. In a mini muffin tin, push the wonton wrappers into the tins to form little cups. Bake for 10 minutes, until golden brown.
2. Put the cream cheese in a ziplock bag. Cut one corner off of the ziplock bag, and squeeze about a 2 teaspoon size dollop into the wonton cups after they have cooled.
3. Fill the cups with pieces of the smoked salmon and avocado.
(nutrition facts based on using myfitnesspal)
Click on the link below to check out the other recipe submissions for the contest.