Cullen's Cream Cheese Avocado Pate Pecans
4 x avocados, peeled and pitted
vegetable oil
16 oz cream cheese
2 tbl shallot, minced
1 tbl lemon juice, fresh
2 x garlic cloves, minced
1 tsp chili powder
1/2 tsp salt
1/4 cup parsley, chopped
2 tbl pecans, unsalted and chopped
4 x butter lettuce or boston, lettuce leaves
1/2 cup black olives, pitted
10 x cherry tomatoes, ripe
tortilla chips
Method :
Line a 6 cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed
paper, extending over long sides only. Brush top sheet of paper generously with
oil. Puree avocados and cream cheese in processor. Add shallots, lemon juice,
garlic, chili powder and salt and blend 30 seconds. Transfer mixture to prepared
pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at
least 6 hours or overnight. Remove plastic and unmold onto a platter lined with
the lettuce leaves. Mix parsley and pecans and sprinkle over the pate. Garnish
with olives and tomatoes. Surround with tortilla chips.