50 g of gorgonzola cheese
100 g of fresh ricotta cheese, strained
2 tablespoons of milk
1 tablespoon of mustard
1 tablespoon of lemon juice
2 small avocados
lemon juice
8 halves of walnuts
parsley
50 g of gorgonzola cheese
100 g of fresh ricotta cheese, strained
2 tablespoons of milk
1 tablespoon of mustard
1 tablespoon of lemon juice
2 small avocados
lemon juice
8 halves of walnuts
parsley
Mash the gorgonzola cheese with the ricotta
Add the milk, mustard, and lemon juice and mix well
Cut the avocados in half, remove the pits
Sprinkle with a little lemon juice
Fill with the gorgonzola cream and garnish with the walnut halves and parsley
Serve as an appetizer
Serves 4 people
