Cheddar Cups with Avocado Feta Mousse

• Vegetarian
• Gluten free

• Produce

  • 2 Avocados
  • 2 cup Kale, leaves

• Condiments

  • 1 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 1 Pinch Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 1 block Cabot cheddar cheese, grated
  • 1/2 cup Feta cheese
  • 6 tbsp Milk

Found on wearenotmartha.com

Description

Ingredients

• 1 block Cabot Cheddar Cheese, grated
• 2 avocados, peeled and pitted
• ½ C crumbled feta cheese
• 1 T freshly squeezed lime juice
• 6 T milk
• ¼ t black pepper
• 2 C kale leaves, cleaned with ribs removed
• 1½ T olive oil
• ¼ t red pepper flakes
• Pinch of salt

Directions

• Pre-heat oven to 350 degrees and spray a small muffin tin with cooking oil.
• On a parchment paper or Silpat-lined baking sheet, scatter shredded cheddar in small circular mounds, spaced at least an ounce apart.
• Bake at 350 degrees for about 8-10 minutes, when cheese is just turning golden.
• After removing from oven, let sit for 30-60 seconds and then lift cheddar rounds with spatula and fit into muffin tins. Press down to form cheese into cups. Its important wait 30-60 seconds before moving, so cheese isnt gooey, but then you must work quickly before it hardens completely.
• Cool completely and then remove from muffin tin.
• Spoon or pipe avocado feta mousse into each cup and top with crumbled baked kale.
• Places avocado, feta, lime juice, milk, and black pepper in a blender and blend until a smooth mousse is formed.
• Place kale leaves in a bowl and toss together with olive oil and red pepper flakes, and salt.
• Once kale is coated, spread leaves in a single layer on a baking sheet and bake at 350 degrees for about 16-20 minutes, until nice and crispy.
• Remove from oven and let cool.