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Merka & Old Reliance Rd

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Cilantro Guacamole Cannoli


Cilantro Guacamole Cannoli

Servings 8


  • 6 avocados
  • 1 shallot minced
  • 1 jalapeno deseeded and finely chopped
  • 2 tomatoes chopped
  • 1 tbsp garlic minced
  • 1 tbsp lemon/lime juice
  • 1 tbsp Messina Hof dry white wine (we use Bonarrigo White)
  • 5 tbsp cilantro leaves finely chopped
  • salt and pepper to taste
  • 5 oz Boursin Herb and Garlic Cheese For Cannoli filling


  1. Mix all ingredients together in a food processor until creamy

  2. Adjust seasoning to taste

  3. Fill cannoli shells and serve as an appetizer

  4. You can also do a deconstructed cannoli by breaking the cannoli shells into large chip size pieces and serve with the guacamole as a dip

Recipe Notes

Merrill’s Notes:  Use whatever wine you will be serving with the dish in the dish. 

Use the herbs that would complement that wine in the dish.

Garnish with fresh herbs.

The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.

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