Avocado Tartines

Avocado Tartines are a fresh and delicious option for appetizer, lunch or snack! A few simple ingredients create a delicious meal.

When avocados are in season, I eat them almost everyday. I slice them up and add them to a salad, or make fresh guacamole. I don’t think I will ever get tired of eating too many avocados, but lately I’ve been looking for a different way to use them.

These avocado tartines are perfect. The crunch of the ciabatta bread complements the rich, creamy texture of the avocado mixture. The tartines are great for a light lunch, snack or even an appetizer. I used ciabatta bread, but any crispy bread will work well. I also had some leftover pepper-oil, which I stored in a sealed container in the fridge and made these tartines for lunch again later in the week.

Avocado Tartines

Yield: 4 servings

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Avocado Tartines are a fresh and delicious option for lunch or snack! A few simple ingredients create a delicious meal.

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Ingredients 

• ▢ ¼ cup olive oil
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 2 cloves garlic, minced
• ▢ ½ loaf ciabatta, sliced thin on the bias
• ▢ 2 ripe avocados
• ▢ 1 tablespoon fresh lime juice
• ▢ dash of salt
• ▢ dash of freshly ground black pepper

Instructions

• In a small skillet, heat the olive oil, red pepper flakes, and garlic over medium-high heat for about 3 minutes, or until the red pepper flakes and garlic start sizzling. Turn the heat to medium-low and cook for an additional 5 minutes, being careful not to burn the garlic. Remove from the heat and pour the oil through a mesh sieve into a small bowl. Discard the garlic and red pepper flakes and set the oil aside.
• Brush both sides of the bread slices lightly with olive oil. Toast until the bread is just golden brown.
• While the bread is toasting, slice avocados in half, remove pits, and scoop avocado flesh into a medium mixing bowl. Add the lime juice, salt and pepper. Mash the avocado mixture with a fork, leaving some chunks, if desired. Stir in 2 tsp. of the red pepper-oil.
• Divide the mashed avocado between the toasted bread slices and drizzle with a little extra red pepper-oil. Sprinkle with additional red pepper flakes and serve.

Notes

Source: slightly adapted from Smells Like Home, as originally inspired by Bon Appetit Magazine, July 2012

Nutrition

Serving: 0g, Calories: 412kcal, Carbohydrates: 35g, Protein: 6g, Fat: 28g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 285mg, Potassium: 487mg, Fiber: 7g, Sugar: 0g, Vitamin A: 185IU, Vitamin C: 11.6mg, Calcium: 15mg, Iron: 0.6mg

Course: Appetizer

Cuisine: American

Author: Spoonful of Flavor

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