This delicately creamy and briny mousse is a clever combination of Grace Parisi's two favorite dips—guacamole and taramasalata (the salty, tangy, roe-rich Greek recipe).
Plus: More Appetizer Recipes and Tips
2 ripe Hass avocados—halved, pitted and flesh scooped out
4 ounces fresh goat cheese, at room temperature
2 tablespoons heavy cream or whole milk
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons sturgeon-style caviar, such as paddlefish, hackleback, or California osetra (1 1/2 ounces)
2 tablespoons snipped chives
Salt and freshly ground pepper
How to Make It
In a food processor, puree the avocados with the goat cheese, cream, lemon zest and lemon juice. Transfer to a bowl. Fold in the caviar and chives and season with salt and pepper.
Cover the mousse directly with plastic wrap and refrigerate for up to 2 hours. Let stand at room temperature for 15 minutes before serving.
Brioche toasts, grissini, pita crisps, steamed shrimp or sliced raw vegetables, such as celery, endive and cucumbers.
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