Avocado Pate With Pecans

Recipe Ingredients

4		Avocados - peeled and pitted
		Vegetable oil
16 oz	454g	Cream cheese
2 tablespoons	30ml	Shallot - minced
1 tablespoon	15ml	Lemon juice - fresh
2		Garlic cloves - minced
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Salt
1/4 cup	36g / 1.3oz	Parsley - chopped
2 tablespoons	30ml	Pecans - unsalted and chopped
4		Butter lettuce or boston - lettuce leaves
1/2 cup	118ml	Black 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.

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

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