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Avocado pate with pecans
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Snacks, Terrines / Mousses & Pates, Vegetables |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 4
| | Avocados, peeled and pitted | | | Vegetable oil | | 16
| oz | Cream cheese | | 2
| tbsp | Shallot, minced | | 1
| tbsp | Lemon juice, fresh | | 2
| | Garlic cloves, minced | | 1
| tsp | Chili powder | | 1/2
| tsp | Salt | | 1/4
| cup | Parsley, chopped | | 2
| tbsp | Pecans, unsalted and chopped | | 4
| | Butter lettuce or Boston | | | -lettuce leaves | | 1/2
| cup | Black olives, pitted | | 10
| | Cherry tomatoes, ripe | | | Tortilla chips |
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Procedures:
| 1 | Line a 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. | | 2 | Brush top sheet of paper generously with oil. | | 3 | Puree avocados and cream cheese in processor. | | 4 | Add shallots, lemon juice, garlic, chili powder and salt and blend 30 seconds. | | 5 | Transfer mixture to prepared pan; smooth top. | | 6 | Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight. | | 7 | Remove plastic and unmold onto a platter lined with the lettuce leaves. | | 8 | Mix parsley and pecans and sprinkle over the pate. | | 9 | Garnish with olives and tomatoes. | | 10 | Surround with tortilla chips |
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