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4 servings
suggest servings
| 2 1/2 | ounces | roquefort cheese | |
| 1 | tablespoon | parsley leaves | minced fresh |
| 3 | tablespoons | olive oil | |
| 3 | tablespoons | lemon juice | fresh |
| 1 | x | salt | |
| 1 | x | white pepper | freshly ground |
| 2 | each | avocados | |
| 1 | x | boston lettuce | leaves |
| 1 | x | olives | sliced ripe |
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.
I am in catering business and cook for the love of cooking and eating. I tried your avocados with Roquefort (since I live in Paris and cheese is something I want to get my hands on), and the dish came out quite nice. My guests raved about it, but I only wish that this recipe would also have photos attach to it. It would be nice to see how my dish comes out compare to how it suppose to look like.
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+1
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| % Daily Value* | |
| Total Fat 30.0g | 46% |
| Saturated Fat 7.0g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 324mg | 14% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 7.0g | 27% |
| Sugars 1.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 8% | Vitamin C | 27% | |
| Calcium | 13% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...
this is great tasting and good looking great to take to a potluck it takes no time to make up
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