Anytime I get in the proximity of avocados or guacamole I completely lose my mind.
We’ve all the had the traditional guacamole a million times (which will always hold a special place in my heart), but today I present to you, Guacamole 2.0.
We are changing it up with goat cheese, red onions, cumin, lime, and capers too. Capers add such a burst of flavor to avocados so please give them a try!!!
But the real kicker here is the crispy baked wonton skins. The crispness of baked wontons is the perfect vessel for a party-in-the-palm-of-your-hand appetizer.
When you place a huge dollop of this goat cheese guacamole on top of a crispy wonton skin, you get 3-4 big bites of crunch and creamy guacamole in one serving. So no need to worry about the dreaded double dipper.
Believe it or not, this recipe takes just about 15 minutes to throw together, so it’s a perfect appetizer for entertaining. The wontons stay nice and crisp, so as long as you top them with guacamole no sooner than 20 minutes before serving, you are good to go.
If you need to travel with these fun party apps, pack the wontons and guacamole separately and assemble when you have reached your destination.
Make sure to keep one of the avocado pits in the bowl to keep the guacamole fresh. I like to pack the guacamole in a plastic or glass food storage container and cover the skin directly with plastic wrap, then seal with the top.
A LOW CARB VERSION
It seems like everybody is on some special eating plan (including the Bone Broth Diet, yes me) where they aren’t eating carbs or sugar or wheat or they are attempting to live off of air and sunshine alone.
For these lovely house guests, use sliced cucumbers or radishes instead of wonton skins. Yep, you will be the hostess with the mostest with this backup plan! See guacamole and cucumbers pictured below ⇓.
Bon Appetit Ya’ll,
Goat Cheese Guacamole with Crispy Wontons
Goat cheese, capers, and crispy wontons take traditional guacamole to a whole new level!
- 4 avocados
- 4 Tbsp red onion chopped
- 2 limes or lemons juiced
- 4 oz goat cheese
- 2 Tbsp capers
- 1/2 tsp cumin
- 16 wonton skins
- 2-3 Tbsp olive oil or neutral oil
Preheat the oven to 350 degrees.
Brush olive oil or a neutral cooking oil on both sides of the wonton skins, making sure to cover every inch with oil, otherwise they will dry out. Sprinkle with cumin and salt. Place on two sheet pans.
Bakes for 3-5 minutes or until they are golden brown. Some may bake faster than others, so remove any that are golden brown, and finish baking the rest if necessary.
Mash the avocado and goat cheese in a bowl. Add salt to taste, lime, and cumin.
Fold in the red onion and capers. Add a little of the caper juice as well.
Top the guacamole on the wonton skins and serve.
They can be topped up to 20 minutes before serving without getting soggy.