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Grilled Avocados

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One word, amazing. I was wondering if anyone knew of a cheese that might pair well with grilled avocados. I am always looking to cover things in cheese, a good cheese. Not that grilled avocado even needs cheese. I've used feta which isn't half bad.

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  1. how do you grill an avocado?

    1 Reply
    1. re: katp

      Cut it in half and put it on the grill.

    2. maybe an aged goat cheese? i feel like you need something slightly pungent to contrast the avocado's mellowness. grilled haloumi might be nice; it's been a while since i've had it and i don't even remember what it tastes like, although i do remember loving it. also, i like the nuttiness of swiss or gruyere on a sandwich with avocado, so it might be nice on a grilled avocado.

      my mother-in-law served grilled avocados drizzled with a vinaigrette once and it was amazing. much greater than the sum of its parts.

      1. How about ricotta salata? Or an aged jack? And yeah, how do you grill an avocado?

        1 Reply
        1. re: ScarletB

          My recipe is similar to the one above but avocado has a different and more robust flavor when grilled and needs very little else done to it. I slice the avocadoes in half, rub the exposed fruit with olive, lemon juice, sea salt, and pepper and then grill open side down until the entire avocado is soft to the touch. Make sure you get a fairly firm avocado to begin with. Once it's done pull it off the grill and if you really like avocadoes just eat straight with a spoon. AMAZING!!!!

        2. I'd forget the cheese idea.
          I have sauteed avacados and that's also delicious.

          1. queso anejo

            1. I think manchego would be perfect with this.

              1. ahh! the grilled Avocado!
                we grill A's often, love the easy recipe below.
                add on's: pineapple salsa; crab salad; smoked gouda; pepperjack cheese; thiny sliced tenderloin...I could go on and on :)

                Grilled Avocado Rockamole Recipe courtesy Michael Chiarello
                Show: Easy Entertaining with Michael Chiarello

                8 ripe avocados, peeled, pitted, and halved
                1/4 cup extra-virgin olive oil, plus more for grilling
                2 lemons, juiced
                Gray salt
                Freshly ground black pepper
                1/2 cup extra-virgin olive oil
                3 tablespoons finely minced garlic
                3/4 cup julienned basil leaves
                1/2 cup sour cream or creme fraiche
                1/2 cup freshly grated Parmesan

                Preheat a grill or grill pan.
                Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice (to prevent oxidation), and sprinkle with a good amount of grey salt and black pepper. To grill indoors, preheat a grill pan over medium heat. Douse a paper towel with olive oil, then swipe it across the grill pan so you have just enough olive oil so the avocados won't stick (they will supply their own fat). Place avocados on the grill, cut side down. Grill for 1 full minute.
                Meanwhile, preheat a 10-inch saute pan. Add 1/2 cup of olive oil to the pan, add minced garlic and saute until it gets light brown. Add julienned basil and saute until wilted and transfer to a large glass or ceramic bowl. Take the avocados off the grill and add to the bowl. With a fork, mash the avocado/basil mixture well. Add sour cream and stir. Add Parmesan and stir. Serve immediately.

                1. I'm leaning towards a crumbly, salty cheese to balance the avocado's creamy sweet goodness. Maybe feta? Or even a nice bleu cheese.

                  1 Reply
                  1. re: piccola

                    Second bleu.

                  2. Use cotija cheese. White, crumbly, salty, absolutely delicious with avocados, black beans, or refried beans. And don't forget the crema!

                    1. I just finished editing a cookbook on avocados! And I *still* want to eat them, that's saying something.
                      If you take your vegetable peeler and make thin strips of a very good Parmesan or Pecorino Romano, that would be delicious. I like the ricotta salata and the cotija suggestions too.
                      Quick note: be careful when cooking avocados, do it very briefly; they become bitter if you heat them too long.

                      1. Balsamic vinegar, salt & pepper - its fantastic. The first time I had this was in a fancy restaurant in Mexico City. It was also the first time I had ever had balsamic vinegar and for years I thought balsamic vinegar was Mexican. (This was over 25 years ago.)