Avocado, biltong and feta pizza cones 

Make these yummy avocado biltong and feta pizza cones for a family picnic

• COOKING TIME: 15mins
• SERVES: 6
• CHEF: Kate Turner
• Jotham van Tonder

Ingredients

• 
  6 medium tortilla wraps
• 
  ¾ cup tomato puree
• 
  1 tsp dried mixed herbs
• 
  2 cups grated mozzarella
• 
  1¼ cups sliced biltong
• 
  1¼ cups baby tomatoes, halved
• 
  1½ wheels feta, crumbled
• 
  ½ avocado, chopped
• 
  ¼ cup basil

Method

1. Preheat oven to 180°C. Shape six large pieces of foil into cones. 

2. Brush both sides of each tortilla wrap with olive oil. Fold cm of the bottom upwards to create a straight side. Then wrap around foil cones with the folded side at the bottom. 

3. Close the bottom and secure the overlap with toothpicks to prevent it from unrolling. 

4. Turn a muffin tray upside down and arrange the cones in the spaces between the cups to prevent them from moving. 

5. Bake for 10 minutes, turning halfway, until golden brown and holding their shape. Allow to cool. 

6. Mix the tomato puree and dried herbs together. 

7. Remove the foil from the tortilla cones and spread the tomato puree on the inside of each one. Layer with cheese, biltong, tomatoes, feta and more tomato puree until they are filled, leaving space for the avocado. 

8. Return the pizza cones to the muffin tray and bake for 5–6 minutes, until hot and the cheese is melted. 

9. Top with avocado and fresh basil, and serve. 

Also read:  10 ways with avocado