Avocado Verrines

If you are searching for an alternative to the classical guacamole, a nice looking, individual serving, fancy appetizers that presents well and wows your guests I have an exclusive recipe for you: Avocado Verrines.
It is an avocado cream topped with surprising kisses and sprinkles: A hint of mascarpone makes the avocado silkier, I top it with beet kisses, feta cheese, toasted pine nuts and zaatar. It is surely an unexpected flavor combination that works perfectly. They will ask for seconds. Guaranteed! 

Do not plate the avocado in advance because it might brown. You can prepare the different components ahead of your party, keep the avocado mousse refrigerated in a bowl and cover it tightly with food safe plastic wrap. Let the plastic wrap touch the avocado blocking air out and keeping your cream with a nice bright green color. Assemble a few minutes before serving.

Bon Appétit! 


Avocado Verrines

recipe credits: Rafaella Sargi
Makes 9 Verrines

Avocado Cream Ingredients
3 ripe avocados, peeled and pitted
1 teaspoon fleur de sel
3 tablespoons lemon juice
1/4 cup mascarpone 

Topping Ingredients
Roasted Beets (cut in very small cubes)
Feta Cheese (small cubes as well!)
Toasted Pine Nuts

Scale and prep all the ingredients.
You will need one small food processor fitted with the blade attachment.

In a small food processor, combined all the avocado cream ingredients and mix until well combined and silky. Taste and correct seasoning.*
Evenly distribute the amount of avocado into the different verrines.
Top each serving with a few dices of roasted beet (I call them kisses), same amount of small cubes of Feta cheese, some toasted pine nuts and a sprinkle of Zaatar.


*Do not over salt the avocado cream. Feta cheese and Zaatar are salty toppings… be careful.