Mango Salsa Appetizer Bites

Party time! Two-bite pie crust appetizers are loaded with a fiesta of flavors.

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Servings 24

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Bake-Off® Contest 45, 2012

Judy Mortensen

Antelope, California

ingredients 12
Prep Time 55 min
Total Time 55 min

Ingredients

1: large mango, seed removed, peeled, diced

1/4: cup finely chopped red onion

4: teaspoons finely chopped jalapeño chile

1/2: teaspoon McCormick® Dill Weed

1/2: teaspoon salt

1/4: cup finely chopped fresh cilantro

1: teaspoon grated lime peel

2: tablespoons fresh lime juice

1: Pillsbury® refrigerated pie crust, softened as directed on box

1: large avocado, pitted, peeled and diced

1/2: cup crumbled chèvre (goat) cheese (2 oz)

: Fresh cilantro, if desired

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Directions

1 In small bowl, combine mango, red onion, jalapeño, dill weed, salt, 1/4 cup cilantro, lime peel and 1 tablespoon of the lime juice; mix well. Cover; refrigerate.
2 Heat oven to 450°F. Unroll pie crust. Using 2-inch round cookie cutter, cut 24 rounds from pie crust, rerolling dough if necessary. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
3 Bake 6 to 9 minutes or until golden brown. Cool crusts in cups 15 minutes. Transfer from cups to cooling racks.
4 Meanwhile, in small bowl, combine avocado, goat cheese and remaining 1 tablespoon lime juice. With fork, mash avocado and goat cheese until mixture is smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Cut off corner of bag.
5 Pipe 1 teaspoon avocado mixture into each cup; top with scant 1 tablespoon of the mango salsa (cups will be full). Garnish with cilantro. Store covered in refrigerator.