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This Avocado Rose Appetizer is a delicious combination of a crunchy tortilla, fresh citrus and dill sour cream, topped with a beautiful avocado rose.
Unlike most avocado rose recipes, where you make a long, thin strip of sliced avocado pieces and swirl them into a spiral, this method is much easier and failproof! Plus, you use less avocado, and your slices don’t have to be super thin for it to work.
Do choose a ripe avocado to ensure the best result – save the mushy ones for guacamole.
Serve these beautiful appetizers at your next dinner party or for a special occasion. You can even top the avocado roses onto toast for an everyday fancy breakfast, brunch, or snack.
Avocado Rose Appetizer
Ingredients
- 2 tortilla
- olive oil
- 1 avocado, ripe
- 3 tablespoons sour cream
- half a lemon
- 1 teaspoon dill, fresh or dried
- sea salt
- black pepper
- fresh basil leaves
- large flower cookie cutter
- muffin pan
Instructions
- Turn on your oven to 175°C/ 350° F.
- Cut the tortilla flowers with the cookie cutter.
- Press the flowers into the muffin pan.
- Brush the top with olive oil.
- Bake for 3-5 minutes until the flowers are golden.
- Allow to cool in the pan.
- Mix the sour cream, juice of half a lemon, sea salt, pepper, and dill (do chop it if you are using fresh).
- Spoon the sour cream mixture into the tortilla flowers.
- Halve the avocado and remove the pit.
- Gently peel the avocado and slice it thinly.
- Individually place the avocado slices into the tortilla base, overlapping and curving them as you go to resemble a rose. Use larger pieces of avocado around the perimeter of the tortilla and the smaller pieces towards the middle.
- Twirl the avocado centerpiece around itself and place it in the middle.
- Stick two basil leaves to one side.
- Squeeze lemon juice over the roses to prevent browning.
- Sprinkle with sea salt.
- Serve.
Video
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