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Avocados with roquefort

Yield: 4 Servings

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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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More