AVOCADO PATE

AVOCADO PATE image

Yield 1 Large Appetizer for a Crowd

Number Of Ingredients 15

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Ingredients

Pate:
Oil
4 ripe avocados, peeled, pitted
2-8 oz. cream cheese, room temp.
2 Tbl. minced shallots
1 Tbl. lemon juice
2 tsp. minced garlic
2 tsp. chili powder
½ tsp. salt
Garnish:
4 to 6 Tbl. chopped, unsalted pistachios
½ C finely chopped, fresh parsley
Lettuce leaves
½ C black olives
10 to 20 cherry tomatoes, quartered

Steps:

To make pate  Line 6-cup rectangular loaf pan with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper, generously with oil.  Puree avocado and cream cheese in processor until smooth. Add shallots, garlic, lemon juice, chili powder and salt to puree for approx. 30 sec.  Transfer into prepared pan, smooth top. Press plastic wrap onto surface or puree and refrigerate for at least 6 hrs or overnight.  Remove plastic and unmold onto serving platter. Peel off wax paper.  Put pistachios and parsley, with a little water for moisture, in food processor. Pulse a few times to blend.  Apply that mixture over sides and top of pate.  Garnish around the sides with lettuce, olives and tomatoes.  Serve with tortilla chips.

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