Baked California Avocado With Cheese
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Ingredients
Serves:
4
| 4 | Fresh California Avocados*, cut in half lengthwise, seeded | |
| 2 | cups | Cheese Filling (recipe follows) |
| As needed | Chianti Glaze, as needed (recipe follows) | |
| Cheese Filling (Yield: 2 cups) | ||
| 4 | oz. | ricotta cheese |
| 4 | oz. | mascarpone |
| 2 | oz. | gorgonzola cheese, crumbled |
| 2 | oz. | roasted red peppers, finely diced |
| 1 | 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 |
| 2 | 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:
- Mix all ingredients together in a medium bowl and season with salt and pepper. Refrigerate until needed.
Chianti Glaze:
- 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:
- Preheat oven to 400°.
- 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.
- Stuff each center with ¼ cup of the Cheese Filling.
- Bake for 10-12 minutes until cheese is melted and avocado is just warm.
- 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.
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