Avocados with Roquefort

1. 1

   Mash cheese with parsely into coarse paste in medium bowl with fork.

2. 2

   Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture.

3. 3

   Season to taste with salt and pepper.

4. 4

   Cut avocados lengthwise in half; remove pits.

5. 5

   Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well.

6. 6

   Taste and adjust seasoning.

7. 7

   Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves.

8. 8

   Spoon cheese mixture into avocado shells, dividing evenly.

9. 9

   Garnish with olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.