In 16 miniature glass bowls, spoon 15 ml (1 tablespoon) of guacamole and 15 ml (1 tablespoon) of bruschetta topping each. Garnish with diced cucumber and chopped cilantro. Insert two chips upright in each bowl.
Prepare them in advance and refrigerate until ready to serve. Add the chips at the last moment.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.