RECIPES

Baked California Avocado With Cheese

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Ingredients

Serves: 4
  Fresh California Avocados*, cut in half lengthwise, seeded
cups  Cheese Filling (recipe follows)
  As needed  Chianti Glaze, as needed (recipe follows)
    Cheese Filling (Yield: 2 cups)
oz.  ricotta cheese
oz.  mascarpone
oz.  gorgonzola cheese, crumbled
oz.  roasted red peppers, finely diced
oz.  roasted garlic, minced
1 1/2  oz.  sun-dried tomatoes, finely diced
1 1/2  oz.  prosciutto, finely diced
  As needed  Salt and pepper to taste
    Chianti Glaze (Yield: ½ cup)
24  oz.  Tuscan-style red wine
oz.  honey

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

Instructions

Cheese Filling:

  1. Mix all ingredients together in a medium bowl and season with salt and pepper. Refrigerate until needed.

Chianti Glaze:

  1. Combine the chianti and honey in a saucepan and bring to a boil. Reduce heat and simmer until mixture thickens and is reduced to ½ cup. Set aside to cool.

Assemble:

  1. Preheat oven to 400°.
  2. Score each avocado by making 4 cuts lengthwise through each avocado half without breaking the skin. Make 4 additional cuts crosswise on each avocado half. Place the halves on a baking sheet.
  3. Stuff each center with ¼ cup of the Cheese Filling.
  4. Bake for 10-12 minutes until cheese is melted and avocado is just warm.
  5. Place two halves on each plate and drizzle each with some of the Chianti Glaze. 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.

Sean Sullivan

Recipe courtesy ofChef Sean Sullivan, Pala Mesa Resort/Aquaterra Restaurant, Fallbrook, CA

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