Chhiwate

2 1/2 oz Roquefort cheese

1 tb Minced fresh parsley

3 tb Olive oil

3 tb Fresh lemon juice

Salt Freshly ground white pepper 2 Avocados

Boston lettuce leaves Sliced ripe olives 1.
Mash cheese with
parsely into coarse paste in medium bowl with fork.

Whisk olive oil and 2 tablespoons of the lemon juice in small
bowl; stir into cheese mixture.
Season to taste with salt and
pepper.
2.
Cut avocados lengthwise in half; remove pits.
Scoop two
thirds of the flesh out of each avocado half, leaving a thin shell,
and add to cheese mixture; mix well.
Taste and adjust seasoning.
Sprinkle insides of avocado shells with remaining lemon juice;
place on serving plate lined with lettuce leaves.
Spoon cheese
mixture into avocado shells, dividing evenly.
Garnish with
olives.