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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.

A hand holds a tart topped with avocado slices arranged in a rose shape, garnished with basil leaves. Perfect for health-focused bites, this dish sits before a blue napkin and a plate with more tarts in the background.

Unlike most avocado rose recipes, which involve making a long, thin strip of sliced avocado and swirling it into a spiral, this method is easy and failproof! Plus, you use less avocado, and your slices don’t have to be super thin for it to work.

Avocado slices arranged in a rose shape on baked tortilla, garnished with basil leaves, served on a white plate with a textured edge.

Recipe Tip

Choose a ripe avocado to ensure the best result – save the mushy ones for my guacamole dip.

Hand holding an appetizer decorated with avocado slices arranged in a rose shape, with more healthy bites on a plate in the background.

Serve these beautiful appetizers at your next dinner party or special occasion. You can even top the avocado roses onto toast for an everyday-fancy breakfast, brunch, or snack.

More Appetizers


If you make this recipe or any other recipe on Foodbites, then I would love to hear from you. Please feel free to leave a comment and rating below.

A hand holds a baked tortilla appetizer topped with avocado slices arranged in a rose shape, garnished with basil leaves. This dish sits before a blue napkin and a plate with more avocado bites in the background.
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Servings: 6 appetizers

Avocado Rose Appetizer

By Sine Siemkowicz
Baked tortilla flowers filled with zesty dill cream and showstopping avocado roses.
Prep: 25 minutes
Cook: 5 minutes
Total: 30 minutes
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Equipment

Ingredients 

  • 2 tortilla
  • 1 tablespoon olive oil
  • 1 avocado, ripe
  • 3 tablespoons sour cream
  • 1/2 lemon
  • 1 teaspoon dill, fresh or dried
  • sea salt, to taste
  • black pepper, to taste
  • fresh basil leaves, to garnish

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

Nutrition

Calories: 119kcal, Carbohydrates: 9g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 78mg, Potassium: 195mg, Fiber: 3g, Sugar: 1g, Vitamin A: 90IU, Vitamin C: 8mg, Calcium: 27mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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