Avocado Pate with Pecans

  • 4 avocados; peeled and pitted
  • Vegetable oil
  • 1 16-ounce package cream cheese
  • 2 tablespoons shallot; minced
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves; minced
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ cup parsley; chopped
  • 2 tablespoons Pecan Valley Pecan Pieces
  • 4 butter lettuce or Boston lettuce leaves
  • ½ cup black olives; pitted
  • 10 cherry tomatoes
  • Tortilla chips
  1. Line a 6 cups rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil.
  2. Puree avocados and cream cheese in processor. Add shallots, lemon juice, garlic, chili powder and sea salt and blend 30 seconds.
  3. Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight.
  4. Remove plastic and un-mold onto a platter lined with the lettuce leaves. Mix parsley and pecans and sprinkle over the pate.
  5. Garnish with olives and tomatoes. Surround with tortilla chips.

Yield: 10 servings

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