Cilantro Guacamole Cannoli
- 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
Mix all ingredients together in a food processor until creamy
Adjust seasoning to taste
Fill cannoli shells and serve as an appetizer
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
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.