Chili cheese hearts with shrimp and avocado

Chili cheese hearts with shrimp and avocado are a very popular hors d'ouvres – it’s great accompaniment to the drink or on a buffet.

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You will need

Chili cheese

2 cups (500 ml) sharp aged English cheddar, coarsely shredded

4/5 cup (200 ml) finely grated Parmesan cheese

4/5 cup (200 ml) Philadelphia cream cheese

1/3 heaped cup (100 ml) mayonnaise, Hellmann’s or homemade

1/2 tsp (2 ½ ml) garlic powder

1/2 tsp (2 ½ ml) onion powder

1 tsp (5 ml) cayenne pepper

1 tsp (5 ml) paprika

1/4 tsp (1 ¼ ml) turmeric

1 tbsp (15 ml) Sriracha sauce

1 tsp (5 ml) honey

Fresh jalapeño and red chili, finely chopped – amount to taste

1/3 heaped cup (100 ml) green onion, finely chopped

2 tbsp (30 ml) chives, finely chopped

1/2 tsp (2 ½ ml) sea salt

1/2 tsp (2 ½ ml) freshly ground black pepper

Homemade Heart-Shaped Crackers

Swedish tunnbröd or substitute with wheat tortillas or thin flatbread *see note 1.

Canola oil

Flaky salt

Topping

Chili cheese

High quality shrimp, peeled

Avocado, thin slices

Chives, chopped

Red chili, thinly sliced

How to make it

Start by making the chili cheese – preferably a day ahead.

1. Combine all topping ingredients in a bowl. For smooth consistency, blend with a food processor (this will make the filling easier to pipe). For a chunky texture, cover and refrigerate as is. Let sit overnight for the flavors to merge.

2 cups (500 ml) sharp aged English cheddar, coarsely shredded

4/5 cup (200 ml) finely grated Parmesan cheese

4/5 cup (200 ml) Philadelphia cream cheese

1/3 heaped cup (100 ml) mayonnaise, Hellmann’s or homemade

1/2 tsp (2 ½ ml) garlic powder

1/2 tsp (2 ½ ml) onion powder

1 tsp (5 ml) cayenne pepper

1 tsp (5 ml) paprika

1/4 tsp (1 ¼ ml) turmeric

1 tbsp (15 ml) Sriracha sauce

1 tsp (5 ml) honey

Fresh jalapeño and red chili, finely chopped – amount to taste

1/3 heaped cup (100 ml) green onion, finely chopped

2 tbsp (30 ml) chives, finely chopped

1/2 tsp (2 ½ ml) sea salt

1/2 tsp (2 ½ ml) freshly ground black pepper

Homemade Heart-Shaped crackers

2. Preheat the oven to 350°F (175°C).

3. Place one piece of Tortilla/ thin flatbread at a time on a cutting board and use a cookie cutter to cut out hearts or other desired shape and size of the crackers. It's easiest to cut the bread if it’s not too fresh. Place the cut-out crackers on a baking sheet lined with parchment paper.

Swedish tunnbröd or substitute with wheat tortillas or thin flatbread * see note 1.

4. Pour oil into a bowl and either dip the crackers in the oil or brush generously with oil on both sides. Sprinkle with flaky sea salt.

Canola oil

Flaky salt

5. Bake the crackers in the middle of the oven for about 10 minutes or until they are golden brown. Let the crackers cool and transfer them to a tin box.

Assembly

6. Pipe chili cheese onto the crackers and top with shrimp and avocado.

Chili cheese

High quality shrimp, peeled

Avokado, thin slices

7. Sprinkle with chopped chives and top with a slice of chili.

Chives, chopped

Red chili, thinly sliced

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Tips and tricks

Note 1: Tunnbröd - literally thin bread, is a Swedish version of flatbread that is used to make these crackers. I use a soft version made of wheat. It may be hard to find in some other countries so a substitute could be wheat tortillas or thin flatbread if that is available. It’s easier to cut shapes with a cookie cutter if the bread is not too fresh. Make sure the crackers are crispy.