avocado pate with pecans

10 Servings
Avocados; peeled and pitted
  Vegetable oil
16 ounces Cream cheese
2 tablespoons Shallot;minced
1 tablespoon Lemon juice; fresh
Garlic cloves; minced
1 teaspoon Chili powder
½ teaspoon Salt
¼ cup Parsley; chopped
2 tablespoons Pecans; unsalted and chopped
Butter lettuce or Boston lettuce leaves
½ cup Black olives; pitted
10  Cherry tomatoes; ripe
  Tortilla chips

Line a 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil. Puree avocados and cream cheese in processor. Add shallots, lemon juice, garlic, chili powder and salt and blend 30 seconds. Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight.

Remove plastic and unmold onto a platter lined with the lettuce leaves. Mix parsley and pecans and sprinkle over the pate. Garnish with olives and tomatoes. Surround with tortilla chips. From Poppa Rock's Family Cookbook Also

Formatted for MM by Pegg Seevers

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