Guacamole in Wonton Baskets

With Christmas just around the corner, these little tidbits are perfect for holiday entertaining. This recipe is adapted from Australian Good Taste magazine. Avocados contain more potassium than bananas and are high in vitamin A. Click here for more nutritional information.

Makes 36
36 wonton wrappers
2 avocados, halved, stones removed, peeled and mashed
1/2 teaspoon Worcestershire sauce
5-6 drops of red Tabasco pepper sauce
1 large tomato, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 small red onion, finely chopped or grated
1/3 cup fresh coriander, chopped
2 tablespoons lemon or lime juice

Preheat oven to 190c. Spray thirty six 30ml (1 1/2 tbs) capacity mini muffin pans with oil to lightly grease. Place wonton wrapper in each pan and press to line the base and sides. Bake for 8 minutes or until golden brown and crisp. Set aside in the pans to cool.

Mix all other ingredients in a bowl and season with salt and pepper. Spoon guacamole evenly among the wonton crisps and arrange on a platter. Serve immediately.

The Culinary Chase's Note: Talk about festive colors! This was a big hit with the family so I'm sure our friends will enjoy as well. Try experimenting with other savory fillings (pâté, crab dip, salmon mousse etc.).