Thursday, 6 August 2009

Avocados With Blue Cheese

A new way to use avocado as a starter - tasty and different. Serve with chips or biscuits if you wish. This can also be used as a dip to have with drinks.
Don't use too strongly flavoured blue cheese as this will spoil the delicate flavour of the avocado.
2 1/2 ounces Roquefort cheese 1 tablespoon minced fresh parsley 3 tablespoons olive oil 3 tablespoons fresh lemon juice salt freshly ground white pepper 2 avocados Boston lettuce leaves sliced ripe olives 1. Mash cheese with parsley 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. 3. 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. 4. Garnish with olives and/or paprika.

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