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Avocado Pate With Pecans

Type: Vegetables
Courses: Snacks
Serves: 10 people

Recipe Ingredients

4   Avocados - peeled and pitted
  Vegetable oil
16 oz 454gCream cheese
2 tablespoons 30mlShallot - minced
1 tablespoon 15mlLemon juice - fresh
2   Garlic cloves - minced
1 teaspoon 5mlChili powder
1/2 teaspoon 2.5mlSalt
1/4 cup 36g / 1.3ozParsley - chopped
2 tablespoons 30mlPecans - unsalted and chopped
4   Butter lettuce or boston - lettuce leaves
1/2 cup 118mlBlack olives - pitted
10   Cherry tomatoes - ripe
  Tortilla chips

Recipe Instructions

Line a 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil. Puree avocados and cream cheese in processor. Add shallots, lemon juice, garlic, chili powder and salt and blend 30 seconds.

Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight. Remove plastic and unmold onto a platter lined with the lettuce leaves. Mix parsley and pecans and sprinkle over the pate. Garnish with olives and tomatoes. Surround with tortilla chips.

Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)


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