- Guacamole Cream: In food processor, mix together avocado, lime juice, cilantro, salt, pepper, cumin, garlic powder and oregano until smooth; set aside.
- Using electric mixer, beat whipping cream, sour cream and Whip It on high speed for 2 to 3 minutes or until peaks start to form.
- Fold whipped cream mixture into avocado mixture in 2 additions until well blended. Refrigerate until ready to use.
- Assembly: Just before serving, transfer guacamole cream into piping bag fitted with large star tip. Pipe 10 g guacamole cream onto each toasted baguette round.
- Garnish each baguette round with halved shrimp, radish slice, cucumber slice, and cilantro leaf. Serve 4 crostini per serving.
Prep Time: 35 minutes
Cook Time: 0 minutes
Total Time: 35 minutes
Ingredients
| Guacamole Cream: | |
| 1 | large avocado, peeled, pitted, halved |
|---|---|
| 30 mL | lime juice |
| 15 mL | chopped fresh cilantro |
| 2 mL | each salt and pepper |
| 2 mL | ground cumin |
| 1 mL | garlic powder |
| 1 mL | dried oregano |
| 125 mL | 35% whipping cream |
| 125 mL | sour cream |
| 20 g | Dr. Oetker Whip It, Whipping Cream Stabilizer |
| Assembly: | |
| 32 | baguette rounds, toasted |
| 16 (21 to 25 count) | cooked shrimp, peeled, deveined, tail removed, halved |
| 100 g | radishes, cut into 16 slices, halved |
| 160 g | cucumber, cut into 16 slices, halved |
| 32 | fresh cilantro leaves |
