| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Grains |
|
Appetizers, Cheese, Fruits/nuts, Beverages |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
oz |
Roquefort cheese |
| 1 |
tb |
Minced fresh parsley |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Fresh lemon juice |
|
|
Salt |
|
|
Freshly ground white pepper |
| 2 |
|
Avocados |
|
|
Boston lettuce leaves |
|
|
Sliced ripe olives |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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