Mini Cheesy Cones with Avocado and Roasted Red Pepper

This past Saturday, Mardina Media held an industry party. Dina’s Delicacies provided the small bites. Instead of making cones, I folded the cheese over the carrot making a blanket. The cones didn't last long. Our guests loved them! Blankets or cones, you can’t go wrong making these appetizers. They are easy for guests to handle and not too filling if you are serving a meal later in the party.


When it comes to shaping the cones remember the cheese is hot! I want to put this disclaimer in just in case someone gets his or her fingers burnt. My suggestion is wear a glove if your fingers are sensitive to heat.


My tip: to make the cone shapes, take a washed, peeled carrot and wrap the melted cheese around it. I give directions in my recipe.


Until next time do what Chef Dina does: make life a delicacy!


Mini Cheesy Cones with Avocado and Roasted Red Pepper


Note: When it comes to shaping the cones the cheese is hot! I want to put this disclaimer in just in case someone gets their fingers got burnt. My suggestion is wear a glove if your fingers are sensitive to this type of heat.


Servings: 26–30 Cones

Prep time: 10 minutes

Cook time: 13 minutes


Ingredients:

1 ear of corn

1 1⁄2 cup grated Parmesan

3⁄4 cup grated cheddar

3⁄4 cup grated Asiago

1 tablespoon chopped parsley

1 carrot cut in half and peeled to make cone mold shape

2 avocados, pitted, scooped and finely diced

1 red pepper, roasted with skin, seeds and stem removed, finely chopped, excess liquid removed

1⁄2 teaspoon Serrano, roasted with skin, seeds and stem removed, finely chopped

3 roma tomatoes, roasted with skin, seeds and stem removed, finely chopped, excess liquid removed

1 teaspoon olive oil

1 1⁄2 teaspoons lemon juice

1 teaspoon red onion, minced

Salt and pepper, to taste


Directions:

Preheat oven to 500.


Strip kernels from ear of corn. Bring to boil a pot of salted water and blanche corn for 3 minutes. Immediately scoop corn with a slotted spoon and place in an ice bath to stop the cooking process. Strain and set aside.


Mix all the cheeses and parsley together. Pour a heaping tablespoon of the mixture onto a parchment lined baking sheet and lightly pat down with the back of a spoon. Repeat, leaving at least an inch between the mounds, as the cheese will spread out. Bake for 1 1⁄2 - 2 minutes or until the cheese has melted and starts to brown a little on the edges. Take out of oven and wait one minute, (read above note) then wrap the cheese around the peeled carrot and overlap the edges to seal the sides of the cone. Roll the cone against a hard surface to make sure it seals. Slip off the carrot and place cheese cone on a cooling rack.


In a small bowl combine the avocado, roasted red pepper (that was patted with a paper towel to remove excess liquid), Serrano, tomatoes, corn, olive oil, lemon juice, red onion, and salt and pepper. Opening of cones is small so take a 1⁄2 teaspoon to fill the cones with the avocado mixture, gently push down to add more of mixture, or use a cookie press that has a large open attachment. Enjoy!


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