Goat’s cheese guacamole
I’m no guacamole purist – if it tastes good, I say mix it right in. Also you all know that I’m slightly obsessed with goat’s cheese, so when I saw this goat’s cheese guacamole recipe on Shutterbean I knew it had to be done. It’s taken from Absolutely Avocados, an avocado-filled ebook by Gaby from What’s Gaby Cooking.
I for one was very appreciative of how quickly this lunch came together today. When I found a child bawling his eyes out on my street, my usual morning walk home from the supermarket for groceries turned into a long, long walk with this lost child trying to help him find his house. Unfortunately, although he claimed to recognise certain flowerbeds and shopfronts, he didn’t seem to have a clue where he lived, and he couldn’t even find his way back to the shop he’d been to. I wouldn’t have minded wandering round with him all day had it not been for the heavy shopping bags that threatened to break my arms, but lucky for me his grandma eventually drove past and spotted him.
Anyway, when I finally arrived home after walking round my entire neighbourhood about three times over, I was mighty glad that it took mere minutes to make this goat’s cheese guacamole. And I can’t believe how good it was. Seriously, the goat’s cheese and sun-dried tomatoes add so much flavour, but somehow the avocado still shines through. It was unbelievably good with toasted pitta bread dunked in it, and I could quite happily have polished off the whole bowlful had it not been for an unprecedented surge of self-control.
As with most recipes of this type, the recipe is a guide only – if you want more or less of any particular ingredient, go for it! But personally I thought this was pretty wonderful as is.
By the way, thanks to those of you who noticed my new blog design! I knew some of you were paying attention. I thought it was time for a change, so I hope you like it as much as I do. Please let me know if anything looks funny or isn’t working right! I’m not saying I’ll be able to fix it, since I do all my coding myself and… well, I’m not really all too good at it. But I can try my best!
Anyway, while I return to sitting around waiting for this morning’s good karma to come knocking, I’ll leave you with the recipe.
- 1 ripe avocado
- 2tbsp freshly squeezed lemon juice
- 30g soft goat’s cheese, crumbled
- 2tbsp fresh chives, chopped
- 3 large pieces sun-dried tomatoes, drained and chopped
- Black pepper
- Coarsely mash the avocado with the lemon juice, and add the remaining ingredients (season to taste). Mix well. If you’re not eating the guacamole immediately, store it in the fridge, well-covered with cling film (press the cling film right down onto the guacamole).