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Goat Cheese and Avocado Bruschetta Tortilla Bowls

Goat Cheese and Avocado Bruschetta Tortilla Bowls

If you like quick, easy, prepare ahead appetizers, look no further than these Goat Cheese and Avocado Bruschetta Tortilla Bowls. The tortilla bowls are perfectly bite sized, and the bruschetta mix is loaded with fresh tomatoes, goat cheese and avocado. Perhaps the best part is the cilantro basil dressing/marinade, which also works on salads, pizza and noodles!

Scale

Ingredients

Instructions

  1. Add the cilantro, 1/4 cup of basil, olive oil, lemon juice, garlic, salt and pepper to a blender and blend on high for 30 seconds, or until the mixture has a somewhat smooth texture and dark green color.
  2. In a small bowl, add the tomatoes, and 2 tbsp. each of goat and feta cheese. Pour the cilantro basil dressing over the tomatoes and cheese. Add remaining 2 tbsp of chopped basil. Stir to combine. Cover and marinate in the refrigerator for 2-3 hours.
  3. To make the mini tortilla bowls, pre-heat the oven to 350 degrees. Grease a 12-cup muffin pan and shape each tortilla into the cups. Spray each tortilla with a little bit of cooking spray and sprinkle with a dash of sea salt.
  4. Bake the tortillas for 10 minutes. Remove from oven.
  5. If serving cold, scoop a few teaspoons of the bruschetta mix into each mini tortilla bowl and top with the remaining 2 tbsp of goat cheese as well as the chopped avocado. If serving hot, scoop a few teaspoons of the bruschetta mix into each tortilla bowl and top with the additional goat cheese. Bake on 350 degrees for another 5 minutes or so. Remove from oven and add chopped avocado.
  6. Serve and enjoy! Store any leftovers in the refrigerator and consume within 1-2 days.