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.