|A gloriously fresh avocado salad on a crisp cheese tartlets.|
"Time and Patience"
1 to 1-1/2 cups of shredded swiss cheese (I combined 3 different swiss cheeses - this is great way to get rid of your little pieces of leftover cheeses).
1/4 cup of shredded parmessan (or romano pecorino)
*Use the 1/2 measuring cup or 1/4 cup to shape the crisps and keep this on the "ready"*
Combine the 2 cheeses in a bowl. (You need the parmessan- this is a slow melting cheese and if you only use swiss cheese you might as well be doing a fondue instead of crisps).
Small non- stick pan heated - (do one crisp at a time - this is where your patience comes in handy).
Slowly scatter about 1 tbsp. of the shredded cheese onto the pan and if some pieces stray away, coach it back to the group and don't worry about the shape. Wait until the sides start to color then slowly with a thin spatula, loosen the sides by scraping it slowly until you get to the middle and flip it on one side; count to 15- take it out and immediately- place it in the cup to shape (be careful because it's hot). You need to do this while it is still hot, (once it cools and you will not be able to shape it). As soon as it takes the shape of the cup - it cools immediately, and you can take it out and set aside so you could do the next one. This is where your "time and patience" comes in real handy.
Very Easy Avocado Salad: (for 6 tartlets) your patience is not needed here just a bit of your time.
1 ripe avocado diced
1/2 lime juice
8-10 cherry tomatoes diced
1 diced shallots
2 tbsp. minced cilantro
2 tbsp. plain greek yogurt
1 tbsp. mayonnaise
Pinch of salt
Pinch of cayenne pepper
1 small clove of garlic pounded to a paste
Combine all of the above in a bowl and toss
Fill each cheese tartlets with the avocado salad and watch your guests devour them.
You'll be glad you haven't lost your "patience" - and if you did you can always command it back!