Recipe #4229
Stuffed Avocados with Hazelnuts and Cheese
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Féd. producteurs de lait du Québec |
Wine & food pairing
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Recipe ingredients
- 2 ripe avocados
- Juice of 1/2 lemon
- Pepper
- 60 g (2 oz) blanched and chopped hazelnuts
- 60 g (2 oz) semi-firm cheese, cubed
- 60 g (2 oz) parmesan cheese, grated
- 30 mL (2 Tbsp.) fresh parsley, chopped
- 2 tomatoes, chopped
- Bread crumbs* as needed
- 20 mL (4 tsp.) melted, butter*
- Irresistibles paprika* to taste
Preparation
Preheat oven to 170°C (325°F).
Halve avocados lengthwise and pit. Gently scoop out flesh. Drizzle shells with lemon juice. Set aside.
Dice avocado flesh and place in bowl. Drizzle with lemon juice and season to taste with pepper. Stir in nuts, Providence Oka and Canadian Parmesan cheese, parsley and tomatoes. Fill avocado shells with mixture.
Sprinkle each stuffed avocado with breadcrumbs and 5 mL (1 tsp.) melted butter. Top with a pinch of paprika. Bake for 15 minutes,serve immediately.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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