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Almond Crumbed Bocconcini with Basil Avocado Dip

Serves 4


  • 1 x 200g pkt Australian bocconcini (milk cherries)
  • plain flour, for coating
  • 1 egg, lightly beaten
  • 1 cup ground almonds
  • oil, for frying
  • 1 punnet cherry tomatoes
  • 1/4 cup fresh basil leaves
  • 2 spring onions, chopped
  • 1 avocado, peeled and stoned
  • 1 cup natural yogurt
Download Recipe (PDF)


  1. Coat the bocconcini with flour, dip in egg and roll in ground almonds. Refrigerate for 15 minutes. Heat the oil and deep fry the crumbed bocconcini until golden brown, removing before the cheese melts. Drain on absorbent paper. Skewer a cherry tomato and one bocconcini on toothpicks. Serve immediately with Basil Avocado Dip.
  3. Place the basil and spring onions in a food processor and blend until finely chopped. Add the avocado and yogurt and blend until smooth. Refrigerate until required.


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