Tomato-Avocado Towers

For Rosemary Oil: In a small glass jar, combine the oil and rosemary. Let sit for at least 1 day to develop flavor.

Halve, pit and peel the avocados. Cut lengthwise into 1/4-inch slices to get nice pieces with a hole in the middle. As you work, place the slices on a plate and squeeze some lime juice over each. Sprinkle with a little sea salt and cracked pepper.

To Assemble: On a large tray, stack an avocado slice on the bottom, top with a slice of yellow tomato, another avocado slice, a slice of red tomato and then a slice of green tomato. Drizzle a scant 1 tablespoon rosemary oil over each tomato tower. Garnish with a small sprig of rosemary. Season lightly with sea salt and cracked pepper.