Basil Avocado Cups


by: Niki's Cucina

Last Sunday we had friends over. I invited them to a vegetarian feast. This recipe was part of the menu and a total success. It is my version of a recipe I saw a while ago. I know you will like it as much as we did.


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serves: 6-10

1/4 cup Basil Pesto*

Grapeseed oil

24 Wonton wraps

1 clove garlic grated

3 ripe avocados, diced -I used the Mexican ones

1/2 cream cheese, softened

4 oz goat cheese


Kosher salt and pepper to taste

Nutrition Facts
Basil Avocado Cups

Servings Per Recipe: 6

Amount per Serving

Calories: 620

  • Total Fat: 25 g
  •     Saturated Fat: 7.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 34.2 mg
  • Sodium: 883.7 mg
  • Total Carbs: 80.5 g
  •     Dietary Fiber: 7 g
  •     Sugars: 0.5 g
  • Protein: 18.5 g

how is this calculated?

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basil-avocado-cups-5040.jpg 1.  Preheat oven to 375°F. Lightly coat both sides of the Wonton wrap with the oil, put two wraps together and press them into a 12 muffin cups. Make sure that the bottom are as flat as possible.

2.  Bake the Wonton wraps until golden and crispy for about 10 minutes. Let cool completely.

3.  In a bowl, stir together the softened cream cheese, goat cheese, basil pesto, garlic, salt and pepper. Carefully, fold the diced avocado into the cheese mixture. Scoop the Basil Avocado among the Wonton cups. Garnish with the Chives.

Cooks' note:
*The Basil Pesto can be made ahead of time. I usually have extra pesto in my freezer. You can use the herb of your liking.

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