Name: Grilled Avocado with Goat Cheese and Bell Peppers
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Cuisine: mexican
Ingredients: 1 green bell pepper; 1 red bell pepper; 1 yellow bell pepper; Olive oil; 4 avocados; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Bell Pepper Salsa, recipe follows; 8 ounces soft goat cheese; Cilantro, for garnish; 1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 1 medium tomato; 1 yellow hot chile; 4 green onions; 2 garlic cloves; 2 tablespoons fresh cilantro leaves; 1 teaspoon sherry wine vinegar; 1 tablespoon walnut oil; Salt and freshly ground black pepper

Directions

Special equipment:

a stovetop grill or grill pan

Preheat oven to 400 degrees F.
Seed and julienne the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes. Cut avocados in half lengthwise and remove the seeds and skin. Rub the avocado halves with olive oil and season with salt and pepper. Grill the halves on both sides for about 2 minutes each side. Remove from the grill and place on a baking sheet. Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese. Bake approximately 5 minutes or until cheese is melted.
On each plate, arrange sauteed bell peppers and place an avocado half among them. Garnish with cilantro.

Bell Pepper Salsa:

Stem and seed peppers. Dice all ingredients very fine. Mix in bowl with vinegar and oil, salt and freshly ground black pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Vincent Guerithault, Vincent's on Camelback

Grilled Avocado with Goat Cheese and Bell Peppers

Ingredients

Bell Pepper Salsa:

Directions

Special equipment:

Bell Pepper Salsa:

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