Prep Time: 30 min.
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.
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
1. Turn on your oven to 175°C/ 350° F.
2. Cut the tortilla flowers with the cookie cutter.
3. Press the flowers into the muffin pan.
4. Brush the top with olive oil.
5. Bake for 3-5 minutes until the flowers are golden.
6. Allow to cool in the pan.
7. Mix the sour cream, juice of half a lemon, sea salt, pepper, and dill (do chop it if you are using fresh).
8. Spoon the sour cream mixture into the tortilla flowers.
9. Halve the avocado and remove the pit.
10. Gently peel the avocado and slice it thinly.
11. 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.
12. Twirl the avocado centerpiece around itself and place it in the middle.
13. Stick two basil leaves to one side.
14. Squeeze lemon juice over the roses to prevent browning.
15. Sprinkle with sea salt.
16. Serve
Notes
The flower cutter I use is linked in my Shop.
