Avocado with Hazelnut Oil Appetizer
Avocados are halved, pit removed and cavities filled. A great choice for a First Course entree to serve for special dinner
it takes no time at all to prepare.
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Total Time: 20 min
Prep Time: 20 min
4 whole hazelnuts (filberts), toasted
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
Broil hazelnuts on a sheet pan for 2 to 3 minutes or until skins begin to crack. Remove from oven, wrap in a kitchen towel and rub together to remove skins, then coarsely chop.
Half the avocado lengthwise; cut a small slice off bottom of each half so they will sit flat. Remove pit and drizzle with a small amount of lime juice to keep them from turning brown. Fill cavities with oil. Place on individual serving plates, sprinkle lightly with salt, pepper and chopped nuts. Garnish plate with a lime wedge, fresh herbs and serve.
|Wine recommendation: Pinot Gris; Chardonnay|