Avocados with Roquefort
Recipe type: Appetizers
  • freshly ground white pepper
  • 2 avocados
  • 1 Boston lettuce leaves
  • 1 sliced ripe olives
  • 2 1/2 ounces Roquefort cheese
  • 1 Tablespoon minced fresh parsley
  • 3 Tablespoon olive oil
  • 3 Tablespoon fresh lemon juice
  • 1 pinch salt
  1. 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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