Avocados with Roquefort
- 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
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.
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.
