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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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Avocado Rose Appetizer

Baked tortilla flowers filled with zesty dill cream and showstopping avocado roses.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: baked appetizers, canapés, finger food
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