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Avos Avos Avos

Avos Avos Avos
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ingredients

Serving Size: 1

Avocado Fondue (Yield: 3/4 cup)

4 oz. Fresh California Avocado, peeled and seeded*
2 oz. mascarpone
1 oz. goat cheese
3/4 tsp. lime juice
3/4 tsp. salt
1/4 tsp. white pepper

Dressed Avocado

1/4 Fresh California Avocado, peeled, seeded, thinly sliced*
2 tsp. extra virgin olive oil
1 tsp. lime juice
As needed Maldon salt and cracked pepper to taste

Crispy Avocado

1/4 Fresh California Avocado, peeled and seeded*
1/4 oz. Kataifi dough (shredded filo dough)
1 Tbsp. clarified butter
As needed Salt and pepper to taste
As needed Oil for frying

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

Avocado Fondue:

  1. Combine all ingredients in a food processor and process until smooth. Place puree in a small sauce pan and heat until warm. Pour contents into a small ramekin to serve.

Dressed Avocado:

  1. Whisk extra virgin olive oil with the lime juice. Add Maldon salt and cracked pepper to taste.
  2. Place avocado slices on a plate large enough to hold fondue, dressed avocado and crispy avocado. Drizzle avocado slices with the lime dressing.

Crispy Avocado:

  1. Heat vegetable oil in a deep fryer or large heavy pot to 350° F.
  2. Lay a bundle of Kataifi on a work surface and brush with clarified butter. Wrap the dough around the avocado wedge leaving the edges exposed.
  3. Fry for about 1 minute until the Kataifi is golden and crispy. Season with salt and pepper.

To Assemble:

  1. Arrange Avocado Fondue, Dressed Avocado and Crispy Avocado on an appetizer service plate. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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