Avocados with roquefort
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | ounce | Roquefort cheese |
| 1 | tablespoon | Minced fresh parsley |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Fresh lemon juice |
| Salt | ||
| Freshly ground white pepper | ||
| 2 | Avocados | |
| Boston lettuce leaves | ||
| Sliced ripe olives | ||
Directions
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.