Avocado with Hazelnut Oil Appetizer
They are halved and cavities are filled

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Avocados are halved, pit removed and cavities filled. A great choice for a First Course entree to serve for special dinner parties it takes no time at all to prepare. see my New Ideas for the month and more Gourmet hors d'oeuvre recipes


Avocado with Hazelnut Oil Appetizer
source: creation and photograph by Peggy Bucholz www.finedinings.com


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Prep Time: 20 min
   Total Time: 20 min   Servings: 2


Ingredients:

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

Instruction:

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

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established 2001 www.finedinings.com