Grapefruit Guacamole with Pomegranate Syrup and Homemade Cracker
Guacamole is the perfect appetizer, and in this recipe, I've given it a unique twist by using grapefruit instead of the traditional lime citrus. Paired with homemade crackers and a drizzle of pomegranate syrup, this creative take on the classic guacamole is sure to impress your guests and elevate your appetizer game.
Elevate your appetizer game
Grapefruit Guacamole with Homemade Crackers and Pomegranate Syrup
Ingredients:
Guacamole:
3 ripe avocados
1/4 grapefruit (zested and juiced)
1/4 teaspoon salt
2 tablespoons fresh cilantro, minced
Optional: Hot peppers or hot sauce
Pomegranate Syrup:
1/2 cup pomegranate juice
1/4 cup granulated sugar
Homemade Crackers:
1.5 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/4 cup cold water
1 tablespoon fresh herbs (such as thyme or rosemary), finely chopped
Garnishes:
Pomegranate seeds
Microgreens (or cilantro/parsley)
Equipment:
Mixing bowls
Knife and cutting board
Grater or zester
Small pot
Rolling pin
Baking sheet
Silicone mat or parchment paper
Rectangle or circle mold (optional)
Squirt bottle (optional)
Method of Preparation:
1. Prepare the Guacamole:
Halve and pit the avocados, then scoop the flesh into a bowl.
Add grapefruit zest and juice, and 1/4 teaspoon salt.
Mince cilantro and add to the bowl. Optionally, add hot peppers or hot sauce.
Mash the ingredients until you reach your desired consistency. Set aside.
2. Prepare the Pomegranate Syrup:
Combine 1/2 cup pomegranate juice and 1/4 cup granulated sugar in a small pot.
Bring the mixture to a low simmer and cook for about 10-15 minutes, stirring occasionally.
Check the syrup’s consistency by running it on a plate; it should hold its shape about 85% and run slightly. Remove from heat and let it cool (it will thicken as it cools).
Pour the syrup into a squirt bottle for easy application, or use a spoon.
3. Prepare the Homemade Crackers:
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine 1.5 cups all-purpose flour, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Add 1 tablespoon olive oil and 1/4 cup cold water. Mix until the dough comes together.
Knead the dough on a floured surface for about a minute until smooth.
Roll the dough out thinly, flipping occasionally, until it’s as thin as possible without breaking.
Cut out crackers using a mold or knife, then place them on a baking sheet lined with a silicone mat or parchment paper.
Bake for 8-10 minutes, until golden brown. Let them cool for 30 minutes to become crispy.
4. Assemble the Appetizer:
Place a rectangle or circle mold in the center of your serving plate.
Layer guacamole, then a cracker, then more guacamole, another cracker, and finally more guacamole on top.
Carefully remove the mold to retain the layered structure.
Drizzle the pomegranate syrup around the plate and on top of the stack.
Garnish with pomegranate seeds and microgreens (or cilantro/parsley).
