CHEESE AND AVOCADO MOUSSE for canapés, crostini, vol au vent, easy and quick recipe ready in 10 minutes, perfect for an appetizer, cold and no cooking required.
Perfect for filling canapés whether it’s Christmas or New Year’s this cheese and avocado mousse is ideal, prepared in just a few minutes, great on spiced bread crostini, velvety and delicate.
A very simple recipe usually much appreciated, the cheese and avocado mousse is great any time of the year, it pairs perfectly with salmon, you can add it on top if you like.
Of course, you can use any spreadable cheese, I find ricotta perfect because it is creamy and has a neutral flavor almost like avocado.
I love it, I like to eat it by the spoonful, obviously better in vol au vent.
Follow me in the kitchen today there’s the cheese and avocado mousse!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 8.8 oz fresh cheese (ricotta, goat cheese, philadelphia)
- 1 avocado
- to taste chives
- 1 pinch pepper
- 1 teaspoon salt
- 1/2 teaspoon lemon juice
- 6 almonds
Steps
Work the chosen spreadable cheese in a bowl with a fork, add pepper, finely chopped chives, and a splash of lemon juice, mix well.
Peel and cut the avocado in half widthwise then cut it into pieces, except for 6 thin slices for decoration and blend it with a hand blender and season with lemon juice and pepper.
Fill two piping bags (disposable ones work perfectly) with a star nozzle and fill the finger food glasses alternating layers of cheese, finely chopped almonds, and avocado.
Store in the refrigerator until ready to serve.
Bon appétit
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