Avocado Coconut Oil Tartine

Avocado Coconut Oil Tartine Recipe

One of the reasons I prefer open-faced tartine sandwiches to other styles, is the bread ratio. While I love good bread, and wholeheartedly embrace the idea of it alongside all manner of slices and slathers, two thick slabs isn't typically what I crave. Tina and I were in the kitchen on Friday prepping a few salads for this little guy's fifth(!) birthday party, and early in the afternoon we threw together some tartines for our own lunch. I know a lot of you appreciate the magic that is smashed avocado and black pepper over a nice piece of toasted levain - but this tartine, in particular, takes that general concept to a different level entirely. The idea is this: a slather of pure coconut oil topped with smashed avocado, and finished with garlicky toasted macadamia nuts, squash blossoms, and slivered scallions. You can swap in another nut if it's more convenient, and swap in basil for the blossoms if they're hard for you to find- but it's key to seek out highly fragrant, pure, unprocessed coconut oil. Enjoy (and thanks for the inspiration T!), xo-h


Avocado Coconut Oil Tartine

If you're in a pinch to find squash blossoms, slivered basil is a perfectly fine substitution.

3/4 cup toasted and chopped macadamia nuts
1 small clove garlic, finely grated
zest of one medium orange
4 squash blossoms, cut into chiffonade
scant 1/2 teaspoon fine grain sea salt, or to taste
4 slices good levain bread, sliced 3/4-inch thick
4 tablespoons pure virgin coconut oil
2 ripe avocados, halved, pits removed
4 scallions, slivered
extra-virgin olive oil, to drizzle

Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Toast the bread (alternately, a broiler, or grill will work) until it's golden. Just before serving, while the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast. Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well. Finish with a sprinkling of scallions, a drizzle of olive oil, and season to your liking. Serve each whole, or sliced into bite-friendly thirds.

Serves 4.

Prep time: 5 min - Cook time: 5 min

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Your Comments

Ooo, this is wonderful, I have a jar of coconut oil I've been using and testing in different things (with varying degrees of success), so I'm excited to try it with the avocado. Yum! :)


Katy @ Katy's Kitchen
July 16, 2013

I am kicking myself now for never thinking of spreading coconut oil on toast. What a great idea. Avocado toast is phenomenal but it's hard to come up with new variations. I love the addition of nuts, so creative!


Averie @ Averie Cooks
July 16, 2013

I love coconut oil and I love avocado! I've been baking with both, so much lately! Your tartine looks great and I love that it's open face - yon can stuff more on that way :)


Yvonne @ bitterbaker
July 16, 2013

Oo yum!! I love open faced sandwiches, this looks like a graeat combination of flavors!


July 16, 2013

Yes! I have the exact same opinion on sandwiches vs. tartines.
And this looks like such an interesting flavor combo


Firmly loving this recipe idea, Heidi! xo


July 16, 2013

Hi Heidi, you have this way of combining flavors that are so simple yet unique. It's only after I read your recipes that I think "how did I not think of this?!" Which brings me to confirm once again how less is more and how simple is royal. Compliments to the little guy...he's adorable.


July 16, 2013

love this combo. im imagining sweet fresh white corn on there in sub for nuts. now that you've got me thinking coconut oil and toast, i wonder if cinnamon and sugar would taste divine with coconut oil instead of the 80's tradition with butter on toast? (or if your my mother in law.... margarine. bleh!) i'm trying it in the morning! :) thank you for the inspiration!


Emma Galloway
July 16, 2013

This is exactly the kinda thing I love to eat for lunch too and I'm totally with you on the bread ratio thing. Happy 5th to your nephew Heidi, my little man just turned 5 a few months ago :-) xx

xo - Emma!


What a great idea to combine coconut and avocado. I too am a massive fan of open faced sandwiches...the best flavours are always in the filling! I think I know what I'm having for lunch today! Thanks for sharing this!


abby @ teawiththemoon
July 17, 2013

Oh my! How lovely! The combinations that come out of your recipes have just the right amount of familiar feeling, but are so new and innovative. You have such a fresh voice for food - love it!


I love avocado! Good to know that I'm not the only person who cooks and eats by food ratios


July 17, 2013

Love your add-ins to the classic avocado on toast - coconut oil is an inspired suggestion and I love the idea of the crunch of the nuts. Beautiful!


July 17, 2013

Oh, this is very much a next-level avocado toast maneuver. Such a fragrant mix of goods on top! Tartines are always preferred for me too. Ingredients often become tectonic plate shifters within two pieces of good, hearty bread.

HS: Couldn't have said it any better Laura (and didn't!)...tectonic made me laugh. xo


Dan from Platter Talk
July 17, 2013

I love the idea of avocado and coconut oil - sounds so natural! I'm with you on the open-face sandwich and the way it keeps the bread-ratio in check. Great post!


I agree. Sandwiches often have too much bread, but tartines like this are perfect! Lovely recipe!


July 17, 2013

I know I should keep trying but I just can't stand avocado and it is everywhere! I really wish I liked it! Becs x


July 17, 2013

I think that you just managed to improve the classic avocado toast, something that I didn't think could be improved! Cannot wait to try this.


Beautiful tartine! I love the colors. And such a great use of coconut oil. I've frequently peered into my tub of coconut oil, wondering what it would taste like to have a spoonful. Never did I think I could just spread it on bread as if it was butter! Thanks for the inspiration :)


July 17, 2013

This looks so beautiful!
I don't really do bread but I'm thinking that cooking short grain brown rice with coconut oil (or mixing the oil into cooked rice) then either forming patties and spreading the mashed avo on top or mixing the avo and nuts and scallions and using it as an onigiri filling. What do you think? Thanks for the inspiration!
p.s. I made a batch of your lemon coconut sauce this week and it was lovely! Did you ever make the noodle soup with it? I would sooo love that recipe because my attempt wasn't so great!


Mimi Avocado
July 17, 2013

Living on an avocado ranch, we eat lots of avocado toast. There are an infinite number of combinations...and I love to take photos of all of them! I'm wondering why you need to use olive oil in addition to the avocado and coconut oil. I can see that you want the coconut flavor, but the avocado is already high in oil content, especially at this time of year (if you are using California avocados, which I hope you do!) Just wondering...

HS: Hi Mimi - it's really for the flavor and texture (and fragrance!) re: the coconut oil. You've got to try it. It also softens the toast a bit.


Hari Chandana
July 17, 2013

Looks delicious.. Lovely !!!


July 17, 2013

Thank you for using tartine correctly! I keep seeing people refer to little tarts as "tartines," as a french speaker it drives me crazy because it really is just a slice of bread with something delicious on it.


Pamela Cohen
July 17, 2013

I'm very curious as to how squash blossoms taste. We have a roving wild male peacock in the little mobile park in which I currently live. My squash plants often get harvested by this elegant creature. I guess he knows all about squash blossoms. Thank goodness the pumpkin has fruit on it-before he found that plant. Blueberrie bushes are surrounded by wire now, tender bokchoy looks like huge slugs had a salad fest. Even the beans. Oh well. Sharing.
I hear you on the one piece of bread, Heidi. Too many fight Candida. I can tell the foods that bring me down by how I feel. Too much bread is a problem, and I love to bake...;-{ Balancing with veggies and whole foods, etc. is key. Your simple wholesome recipes fit right in.


July 17, 2013

I was just about to make your asparagus (the last ones around!) and avocado tartine, but now I'm tempted to try this because I love a good dose of coconut oil. Although, I usually use it to deep fry thinly sliced plantains (a very popular snack in S. India).


July 17, 2013

Any excuse to use multiple fats is fine by me. Anyway, the textures here are enough to convince me. Lunch!


Erin in AK
July 17, 2013

Well, you just took my breakfast to an entirely new level! I regularly eat GF toast with coconut oil, avocado & pepper (and every once in a while a soft boiled egg). But this nutty, flowery, yumminess...well, I'm drooling.


July 17, 2013

Beautiful dish! I am much more successful at growing zucchini blossoms than zucchini, so I'm glad to have a recipe that utilizes the blossom without stuffing and frying!


July 17, 2013

Will have to try a version of this. We love both coconut oil (try it as the fat in a chocolate frosting sometime - divine!) and avocado.


July 17, 2013

Not sure if anyone has suggested this yet, but Trader Joe's is my go to for coconut oil. It's unrefined and organic, and has the best price that I've found so far.


July 17, 2013

You have this way of making me want to try and eat (!) these unique and wonderful recipes. Thanks, what a gift!!


Alice Dishes
July 17, 2013

What a fab way to combine healthy fats - I am sure it tastes divine.


I love this! What a perfect light lunch. I've not heard of levain bread. Hopefully I can find or make some. Is it similar to sour dough?


July 17, 2013

Beautiful...love the colors, textures and every ingredient. Yummy!


July 18, 2013

I've never used coconut oil... can you suggest one to buy? There are just so many, and not knowing what I'm looking at or looking for...I'd spend way more on too many before I found "the one". Thanks!

HS: Hi Marysue - we used Nutiva.


July 18, 2013

What, pray tell, is levain bread? Do you have a recipe? Thanks!


July 18, 2013

I bought a jar of extra virgin coconut oil a little while back and used it for the first time last week in a thai chicken dish. It was amazing. I haven't yet tried it slathered on bread but now, after seeing this, I will. Thanks Heidi.


This combo of ingredients sounds really interesting. I can see making a platter of these for a brunch - so pretty. I love avocado on toast. I usually just add salt and pepper. Sometimes a slice of tomato. Thanks for the new inspiration!


July 18, 2013

This is my type of sandwich - taking mashed avocados on toast to a whole new level!


July 18, 2013

How do I post this avocado tartine on my Facebook timeline? I make a similar open face sandwich, but have never used the coconut oil on the toast so I am really excited now. Can you create a coconut ice cream (non dairy)? Thanks!


July 18, 2013



July 18, 2013

Just had this for dinner and was BEAMING the entire time I ate it because it was so, so good! Thanks for the fantastic recipe!


July 18, 2013

SWOON heavenly amazing looking. and i was just thinking of ways to use squash blossoms creatively. thank you heidi for yet another.


July 19, 2013

Just looking for advice--
When I cook in my apartment, the smell lingers FOREVER. The fan over the stove blows the air right back into the kitchen. Does anyone have advice for how to keep the smell out of my home? It smells good at first, but a year of cooking has all of my clothes smelling like curry and garlic-- ew!


Laura Plumb
July 20, 2013



Michele Tusinac
July 20, 2013

I just made this for an appetizer for my vegan friends, and I used the little knife that I just bought from your website to chop and slice! This dish is a yummy morsel of love! Thanks again for the beautiful recipes.


July 22, 2013

I like that you used macadamia in a sandwich! I used unsweetened peanut butter in an avocado sandwich last week and was surprised how nuts and avocado go so well together. Of course, some citrus brightens it up.


July 22, 2013

when i saw the pictures i thought i might like it. when i actually ate it a few hours later i thought: you guys have no idea how delicious this is. words can't describe these layers of flavor. i loved it. thanks, heidi!


July 22, 2013

I'm a firm believer in the merits of avocado on toast. This recipe is making me think outside the box!


July 22, 2013

This looks delicious! Often, I bring an avocado to work with me to smash onto toast for lunch. It wouldn't be so hard to bring along a few extra ingredients and take it to the next level.


July 23, 2013

This sounds super! I generally don't use macadamia nuts. Any idea which nut I can substitute? Avocado is one of my favorites. Definitely plan on trying this recipe out - thanks for posting it.

HS: Hi Natalia - we were talking about using hazelnuts, but couldn't find them. The backup was macadamia - which thankfully was even better than imagined.


July 23, 2013

This recipe sounds intriguing but is difficult for me to part with my go to fav: On toast or a seaweed flavor rice cake, I spread a thin layer of sweet white miso, top that with a thin layer of tahini, then mashed avo, sprinkle with sea salt, a pinch of cayenne, and then finish with a drizzle of toasted sesame oil. Sometimes add a drizzle of tamari. Perfection.


July 24, 2013

Heidi, this was so good. Another winner. My husband agreed - you can simply do no wrong in my household. I made the tartine the day you posted it and had intended to comment but completely forgot until just now. I made a couple adjustments - I can't obtain squash blossoms right now, so I subbed fresh basil per your suggestion. I'm trying to clean out the pantry, so I substituted walnuts in place of the macadamia nuts and it was still really delicious. Next time I'll use macadamia nuts, though. This tartine will definitely go into the regular lunch rotation. Yum.


glenda brady
July 27, 2013

made this on Wednesday evening for a lazy Summer supper...used a dark Nordic bread from Fifty Fifty, one of my favorite Paris bakers and used walnuts instead of macadamia nuts...so damn tasty guests asked for recipe, pointed them to you site! Thanks ; )


July 29, 2013

Love this simple idea as I am already hooked on avocado and cherry tomato-topped sourdough with homemade preserved lemon or umeboshi. Also, June2: fab idea with the miso-tahini-avo combo on toast. My kind of breakfast!


July 31, 2013

This looks like the perfect summer evening dinner. Light, fresh, and a great way to use all that basil growing out on the patio.
I'm nibbling on your little quinoa patties from Supernatural Everyday as I type this. One of my go-to vegetarian meals paired with a leafy green salad.