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.
Prep time: 5 min - Cook time: 5 min