avocados with roquefort

Categories
Appetizers
Cheese/eggs
Fruit
Beverages
Yield
4 servings
MeasureIngredient
2½ ounce Roquefort cheese
1 tablespoon Minced fresh parsley
3 tablespoons Olive oil
3 tablespoons Fresh lemon juice
  Salt
  Freshly ground white pepper
Avocados
  Boston lettuce leaves
  Sliced ripe olives

1. Mash cheese with parsely into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture. Season to taste with salt and pepper. 2. Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning.

Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves. Spoon cheese mixture into avocado shells, dividing evenly. Garnish with olives.

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