Avocado Rose Appetizer
Baked tortilla flowers filled with zesty dill cream and showstopping avocado roses.
Servings: 6 appetizers
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
