Ingredients
Pate:
Oil
4 ripe avocados, peeled, pitted
2-8 oz. cream cheese, room temp.
2 Tbl. minced shallots
1 Tbl. lemon juice
2 tsp. minced garlic
2 tsp. chili powder
½ tsp. salt
Garnish:
4 to 6 Tbl. chopped, unsalted pistachios
½ C finely chopped, fresh parsley
Lettuce leaves
½ C black olives
10 to 20 cherry tomatoes, quartered
Preparation
To make pate Line 6-cup rectangular loaf pan with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper, generously with oil. Puree avocado and cream cheese in processor until smooth. Add shallots, garlic, lemon juice, chili powder and salt to puree for approx. 30 sec. Transfer into prepared pan, smooth top. Press plastic wrap onto surface or puree and refrigerate for at least 6 hrs or overnight.
Remove plastic and unmold onto serving platter. Peel off wax paper. Put pistachios and parsley, with a little water for moisture, in food processor. Pulse a few times to blend. Apply that mixture over sides and top of pate. Garnish around the sides with lettuce, olives and tomatoes. Serve with tortilla chips.
