Avos Avos Avos

1 Star2 Stars3 Stars4 Stars5 Stars (22)Loading... Read Comments


Serves: 1
    Avocado Fondue (Yield: 3/4 cup)
oz.  Fresh California Avocado, peeled and seeded*
oz.  mascarpone
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*
tsp.  Extra virgin olive oil
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)
Tbsp.  clarified butter
    Salt and pepper , to taste
  As needed  Oil for frying

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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.

Keegan Gerhard, D Bar, Denver, CO

Read All Posts


Other categories