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Avocado with Hazelnut Oil Appetizer
source:
creation and photograph by Peggy Bucholz www.finedinings.com
Recipe Type: avocado hazelnut oil, appetizer, first course appetizer, hazelnuts
Prep Time: 20 min
Total Time: 20 min
Servings: 2
Ingredients:
4 whole hazelnuts (filberts)
1 large firm avocado
3 to 4 teaspoons roasted Hazelnut Oil
1 fresh lime cut into small wedges
Fresh herbs for garnish (sage, parsley or basil, etc.)
Kosher salt and freshly cracked pepper
Instruction:
Broil hazelnuts on a sheet pan for 2 to 3 minutes or until skins begin to crack.
Remove from oven, wrap nuts in a kitchen towel and rub together to remove skins, then coarsely chop hazelnuts.
Cut avocado in half lengthwise; cut a small slice off bottom of avocados so they will sit flat. Remove pit and drizzle with a small
amount of lime juice on cut sides to keep them from turning brown. Fill cavities
with roasted hazelnut oil. Place halved avocados on individual serving plates, sprinkle
lightly with salt, pepper and chopped hazelnuts. Garnish
plate with a lime wedge, fresh herbs and serve.
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Wine
recommendation: Pinot Gris; Chardonnay |
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