Salmon and Avocado Platter
|Goat cheese||4 Ounce (chevre)|
|Cream cheese||3 Ounce, softened (1 package)|
|Olive oil/Cooking oil||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Bottled hot pepper sauce||1 Dash|
|Pine nuts||3 Tablespoon, toasted|
|Avocados||2 , seeded, peeled and cut into thin wedges|
|Lemon juice||1 Tablespoon|
|Smoked salmon||4 Ounce, thinly sliced|
|Pita bread rounds||3 , cut into wedges and toasted|
|Fresh fruit||1 Cup (16 tbs) (tangerines, dates, and/or strawberries)|
Wash artichokes, trim stems, and remove loose outer leaves.
Place artichokes in a saucepan; add water to a 1 1/2 inch depth.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 30 minutes or till an artichoke leaf pulls out easily.
Drain upside down; chill.
Meanwhile, in a small mixer bowl combine the goat cheese, cream cheese, oil, basil, and hot pepper sauce.
Beat with an electric mixer till fluffy.
Chop 2 tablespoons of the pine nuts; stir into cheese mixture.
Halve artichokes lengthwise.
Using a spoon, remove choke.
Fill each hollowed artichoke half with cheese mixture.
Sprinkle with the remaining 1 tablespoon pine nuts.
Brush avocado with some lemon juice.
Cut salmon into strips and wrap around avocado.
Arrange artichokes, salmon-wrapped avocado, pita bread wedges, lettuce, fruit, and almonds on serving platter.