Avocados with Roquefort
Submitted by w.
Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.
YIELD
4 servingsPREP
5 minCOOK
0 minREADY
5 minRoquefort and avocado might sound like an odd couple, but the sharp, salty bite of the blue cheese against the buttery richness of ripe avocado is a match that just works.
Most of the avocado flesh gets scooped out and mashed right into the crumbled Roquefort with olive oil, fresh lemon juice, and minced parsley.
That chunky, savory mixture gets spooned back into the thin avocado shells and served on crisp Boston lettuce with sliced black olives on top.
Five minutes from start to plate. C’est magnifique.
Chef Tips
- Use real Roquefort if you can find it. Its briny, cave-aged intensity is what makes this dish sing. Gorgonzola works in a pinch but hits different notes.
- Leave the filling a bit coarse and rustic. Overmashing turns it into a paste when you want chunky, interesting texture.
- Sprinkle lemon juice inside the empty avocado shells before filling to keep them from browning at the table.
Ingredients
Directions
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.
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.
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