Avocados with roquefort

Yield: 4 servings

Measure Ingredient
2½ ounce Roquefort cheese
1 tablespoon Minced fresh parsley
3 tablespoons Olive oil
3 tablespoons Fresh lemon juice
Freshly ground white pepper
2 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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