Grilled Avocados with Red Pepper Shallot Garlic Goat Cheese

This grilled avocado could be a vegetarian main course with a little side of brown rice and some black beans, or tasty side dish. I really enjoy it with a sparse thin drizzle of honey and a shower of nuts to add a crunchy texture.

Adapted from Internet Cooking Princess

Makes 4 servings

  • 2 avocados
  • 1/2 C softened goat’s cheese
  • 1/4 fresh large red pepper, chopped small
  • 1 large shallot, chopped
  • 1 large garlic clove, minced
  • 1/2 tsp chili paste
  • salt and pepper
  • olive oil
  • thyme honey (optional, for drizzling)
  • assorted nuts (optional, to add crunch)

Saute the garlic, shallots and red pepper in some olive oil. Season with salt and pepper to taste. Let garlic/shallot/red pepper mixture cool. Stir the chili paste and garlic/shallot/red pepper mixture into goat cheese. Chill in refrigerator until ready to use.

Bring a grill pan up to high heat and spray with non-stick spray. Grill the avocados on each side for one to two minutes until you’ve got some grill marks.

To serve the avocados, top with a spoonful of the chili goat cheese.  Give a quick season of kosher salt and pepper and serve.

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