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Avocados with Roquefort |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Avocados with Roquefort |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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.
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