Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)
Serves: 12
De-seed Serrano pepper and finely dice. Peel and de-seed avocados and place in a blender or food processor with Serrano pepper, hevy cream, and lemon juice and blend until smooth and well incorporated. Slice baguette in ¼” slices and brush with olive oil, season with salt and pepper, then grill until lightly toasted. Spread baguette slices with a light layer of avocado mousse, top with roma tomato slice, poached shrimp, a dollop of avocado mousse, and bacon slice.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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