Avocados with Roquefort
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parsley, fresh minced
lemon juice, fresh
pepper, freshly ground white
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 and stir into cheese mixture.
Season to taste with salt and pepper.
Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell.
Add to cheese mixture and mix well then 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.
Last Updated: Sun, Jul 31, 2011