Best Avocado Caviar Bites Recipes

Frittata-Caviar Bites image

Provided by Food Network Kitchen

Time 30m

Yield about 30 bites

Number Of Ingredients 10

Steps:

In a non-stick 10-inch saute pan over medium-high heat, heat the butter. Add the mushrooms and saute for 5 minutes. Meanwhile, beat together the eggs, heavy cream, salt, and pepper. Lower the heat to low.
Add the egg mixture to the pan. Cook the eggs for 5 minutes, or until they start to set up. Remove the pan from the heat. Sprinkle the cheese over the top of the eggs and place the pan under the broiler. Broil for 5 minutes until the eggs have cooked and the cheese is melted. Remove the frittata from the pan onto a cutting board. Sprinkle the frittata with chives. Cut the frittata into 1 1/2-inch pieces. Top each piece with a dollop of creme fraiche and caviar.

Texas Caviar With Avocado image

Provided by Newbie Chef Extraor

Categories Onions

Time 15m

Yield 30 serving(s)

Number Of Ingredients 6

2 (15 1/2 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
8 ounces Italian dressing
cayenne pepper
2 avocados, peeled, pitted, and chopped

Steps:

Nutrition Facts : Calories 69, Fat 4.3, SaturatedFat 0.7, Sodium 214.1, Carbohydrate 6.6, Fiber 2, Sugar 1.1, Protein 1.8

Avocado Bites image

Provided by ImPat

Categories Avocado

Time 7m

Yield 4 serving(s)

Number Of Ingredients 6

200 g corn chips (1 packet)
1 avocado (large)
1/2 cup sour cream
1 tablespoon lemon juice
1 garlic clove (minced)
2/3 cup cheddar cheese (tasty grated)

Steps:

Preheat oven-grill/broiler to high.
Place corn chips in a single layer on a large baking tray.
Mash avocado, sour cream, juice, garlic and a pinch of salt in a large bowl until smooth.
Spoon avocado mixture onto each corn chip and sprinkle with cheese.
Place under grill/broiler and cook for 2 minutes or until cheese melts, serve immediately.

Tuna and Avocado Tartare with California Caviar on Sesame Wonton Crisps image

Yield Makes 8 servings

Number Of Ingredients 18

Crisps
12 wonton wrappers, each cut diagonally in half to form 2 triangles
Olive oil (for brushing)
Sesame seeds
Tartare
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons wasabi paste*
3/4 teaspoon Asian sesame oil
8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
1 cup 1/3-inch cubes seeded English hothouse cucumber
1 green onion, finely chopped
Toasted sesame seeds
Chopped fresh chives
California caviar (preferably ginger-flavored whitefish roe)
*Wasabi paste (horseradish paste) can be found in tubes in the Asian foods section or freshly made in the sushi section of most supermarkets.

Steps:

For crisps:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
For tartare:
Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.