Avocado Tartine (aka Avocado Toast)

I recently discovered a new obsession.

Thanks, Pinterest.

From the first time I saw it pinned, Avocado Toast looked so simple, so clean, so classic.  In a word:  perfect.  I knew I had to try it.

My initial bite was one of those close-your-eyes-and-savor moments.  Think Anton Ego's flashback to his childhood in the French countryside with his first bite of Remy's ratatouille.  The crisp, toasted baguette paired with the creamy and buttery avocado.  A hint of bright lemon and just slightly salty.  The textures and flavors in that one bite were everything a bite should be.

It's hard to believe that something so ridiculously simple could be so delicious, but this is the perfect example.  I first became aware of Avocado Toast from Kate's post on her blog.  Then, I saw it again on The Kitchn (here and here).

The idea is always the same:  mash a ripe avocado with a little lemon juice.  Spread the avocado onto some toasted bread and top with a pinch of sea salt.

You can get fancy with toppings if you wish, or eat it plain.  Arugula, shaved radishes, crushed red pepper flakes, truffle salt or a thin slice of prosciutto would be lovely.  I'm thinking of adding a poached egg on top next time.

Use good ingredients here because of the simplicity of this open-face sandwich.  A good quality bakery bread, ripe avocado and a nice sea salt really make all the difference.

sea salt / salt + arugula / salt + red pepper flakes  

Call it lunch.  Call it breakfast.  Call it a tartine.  Call it toast.  I think I'll just stick with "divine."

Avocado Tartine
serves 2

1 avocado
1/2 lemon
sea salt
4 slices of good bread, lightly toasted (baguette, sourdough, multi-grain, etc.)
additional toppings (optional):  arugula, crushed red pepper flakes, shaved radishes, smoked salmon, poached egg, etc.

In a medium bowl, mash the avocado with the juice from 1/2 a lemon.  Spread the avocado onto the toasted bread slices.  Sprinkle the sea salt over the avocado toasts, then add additional toppings if using.

I think this would make a really nice light appetizer for a small dinner party.  Slice the baguette cross-wise into small rounds, then drizzle with a little extra virgin olive oil and toast in a hot oven until lightly browned.  Then top with the avocado + lemon juice + sea salt.  Perhaps with a small piece of smoked salmon on top?

The other day I made a BL(A)T out of my Avocado Toast:  I started with the original avocado toast (with lemon juice and sea salt), then added a thin slice of tomato, some arugula and a slice of crispy, cooked bacon. Can I just say, I think I'm in love...

What is your absolute favorite sandwich?  I'm a PB+Banana Tartine kind of girl.  Oh, and then there's that whole Avocado Tartine business.  Definitely into the open-faced sandwiches....