Avocado Pate With Pecans Recipe
4 avocados, peeled and pitted
1 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 le, aves
1/2 cup black olives, pitted
10 cherry tomatoes, ripe
1 tortilla chips
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. From Poppa
Rock's Family Cookbook Also
Formatted for MM by Pegg Seevers
to Appetizer Recipes
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