by Stacey Printz
from Pestos, Tapenades & Spreads
(Chronicle Books, 2009)
Makes about 1 1/4 cups

I love guacamole, but wanted to come up with an alternative recipe for creamy avocados. I like that this avocado-chèvre spread is a snap to make and adds lively flavor to simple meals. When zesting lemons, make sure to zest just the yellow part, as the white pith will add unwanted bitterness.

convert Ingredients
2 medium avocados, split, and flesh scooped out
One 5-ounce package of chèvre (soft goat cheese)
3 teaspoons lemon zest
4 to 5 teaspoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon salt
Freshly ground pepper

Method
1. Place the avocado, chèvre, lemon zest, lemon juice, garlic, and salt in the bowl of a food processor blend until smooth. Season with pepper.

Serving Suggestions:
~ Serve the avocado-chèvre spread on crostini with fresh cracked pepper or cayenne pepper and shaved Parmesan cheese.
~ Spread over sautéed or grilled ahi tuna or salmon. Dust with cayenne pepper. Serve with lemon wedges.
~ Add the avocado-chèvre spread to a vegetarian sandwich or a tuna sandwich.
~ Serve the spread as a dip for corn chips, pita chips, or veggies.

Recipe © 2009 Stacey Printz. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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