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2 1/2 ounces 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
Servings: 4
1. Mash cheese with parsley 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.

Servings: 4
 
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