PASTRY CUPS WITH ROASTED TOMATO AND AVOCADO CHIVE CREMA
For the pastry cups: For the crema:
24 mini phyllo cups, pre-made (frozen) 1 Hass avocado
Bake phyllo cups per box instructions
for unfilled cups.
¼ cup sour cream
¼ cup chives, snipped
2 tablespoons fresh lime juice
For the roasted tomatoes: 2 tablespoons water
1 pint cherry tomatoes, halved Kosher salt to taste
Olive oil
Salt and freshly ground pepper, to taste
1 teaspoon minced garlic
Fresh thyme, finely chopped
Preheat oven to 250 degrees. Drizzle
tomatoes with olive oil then sprinkle
with salt, pepper, garlic and thyme.
Bake 30–60 minutes depending on the
size of the tomatoes.
Cut the avocado in half lengthwise.
Remove the pit and discard. Remove
the avocado from the skin and place it
into a food processor.
Add the sour cream, snipped chives
and lime juice to the food processor
and blend for 60 seconds until smooth.
Add water to thin out the crema and
then remove it from the food processor
using a spatula.
Taste and season with salt as needed.
To assemble:
Fill pastry bag with avocado creme
and pipe into prepared cups. Top with
tomato and serve.
Crema recipe from What’s Gaby Cooking
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