Blue Cheese Guacamole with Smoked Almond Crunch

in #waivio25 days ago

Welcome to a unique twist on a classic appetizer: Blue Cheese Guacamole with Smoked Almond Crunch. Roberto Sananes from The Latin Kitchen TV showcases an inventive way to level up your guacamole game. Enjoy the creaminess of avocado balanced with the tang of blue cheese and topped with the satisfying crunch of smoked almonds, perfect for impressing your guests at any gathering.

Ingredients:

- 2 ripe avocados

- 1 tablespoon minced Cho Sano peppers (or any hot peppers you prefer)

- 1 tablespoon finely chopped onion

- A generous handful of cilantro, chopped

- Salt, to taste

- 1/4 cup blue cheese crumbles, plus more for topping

- 1/4 cup smoked almonds, chopped

Instructions:

1. In a mortar and pestle, combine the Cho Sano peppers, onion, cilantro, and a pinch of salt. Grind these ingredients until they form a flavorful paste.

2. Cut each avocado in half by slicing around the "equator" of the fruit. Twist the halves apart and remove the pit by gently pressing it with the knife until it loosens.

3. Score the avocado flesh while still in its shell, making squares to ease the extraction. Use a spoon to scoop out the avocado chunks and transfer them to a bowl.

4. Add the pepper and onion paste to the avocados. Using a fork, stir to coat the avocado evenly, keeping the mixture slightly chunky.

5. Fold in a 1/4 cup of blue cheese crumbles, ensuring they're evenly distributed throughout the guacamole.

6. Transfer the guacamole to a serving bowl. Top with additional blue cheese crumbles to taste.

7. Finally, sprinkle the chopped smoked almonds over the guacamole to add a crunchy texture.

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Prep Time: 15 minutes

Cook Time: N/A

Total Time: 15 minutes

Servings: 4-6 as an appetizer

Equipment needed: Mortar and pestle, knife, cutting board, bowl, fork or spoon for mixing.

Cooking Tips: Be gentle when mixing the blue cheese into the avocado to keep some texture. Adjust the amount of peppers based on your heat preference.

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This delightful recipe is credited to Roberto Sananes from The Latin Kitchen TV. For more vibrant and flavorful dishes, head over to their YouTube channel: https://www.youtube.com/@TheLatinKitchenTV

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