AVOCADO ROSE & SAVOURY-SWEET BACON SAUCE RECIPE
If you're as crazy about avocados as I am, chances are you have a few of them chilling in your fridge right now. In which case, you need to make this recipe ASAP. It's gonna change your life. Litteraly. And I'm actually serious about that last statement.
The first time I made this recipe, I knew I was onto something fabulous! Since then, I've made it countless times, and it's been a MASSIVE hit, every single time. In the beginning, I used to simply quarter avocados and top them with bacon and lemon juice. But over the years, I've refined the recipe and turned it into this gorgeous avocado rose, topped with savoury-sweet sauce, still featuring bacon as the main star.
Because if there's one thing I love just as much as avocados, it has to be bacon. And this one is crispy, crunchy, and bathed in a sauce that brings the perfect balance between tangy and sweet. I'm not gonna lie, the presentation of this dish is also really impressive, and it doesn't fail to impress. Ironically, it's actually really simple to make and doesn't take more than 15 minutes, from start to finish. Since you're probably on board by now, let's skip right to the recipe:
1 big avocado
4 slices of bacon
1 tsp brown sugar
1 garlic clove
2 tbsp lemon juice
Sesame seeds (to taste)
Arugula (to taste)
As I mentioned above, making the avocado rose looks complicated, but it's actually quite simple. All you have to do is pit your avocado, skin it, and you should be left with 4 avocado quarters. To make the rose, you'll be using half an avocado per person (per rose). Simply slice the 2 quarters as thinly as you possibly can, and then layer the slices one by one, making sure to shift each slice about half an inch to the right. You should end up with something that looks like a long snake. Simply roll the "snake" and you're done!
You can roll it all the way to make a perfect rose, or you can leave the "tail" out like I did, to make it look more like a conch. Note that it's MUCH easier to make the rose with a really cold avocado. Once you're done making the roses, you can pop them back in the fridge and start making the sauce.
First, chop your bacon slices in little bits, about half and inch wide. Roast the bacon in a pan, on medium heat, until it's crispy and almost ready. Then, add the garlic clove, very finely chopped, and stir. Let that simmer for about half a minute, before adding the brown sugar and letting simmer an extra 30 seconds or so. Right before taking the sauce off the heat, add the lemon juice, stir, and take the pan of the heat right away.
Place the bacon bits in the middle of the rose (and drizzle a few extra pieces), and top with the sauce, sesame seeds and a few arugula leaves. Serve right away. The avocado rose is delicious when the avocado is really cold and the sauce still warm.
Not too hard, right? I hope you guys enjoy this simple recipe, it's definitely one of my favourite appetizers to make. If you make it, don't forget to let me know so I can check it out! You can tag me on your avocado rose pictures on Instagram (@thehungarianbrunette) and use the hashtag #thbrecreated so I can share your creations with my followers!
Love, Jenny xx