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Avocado tartine (toasts) with kimchi

This is perfectly delicious for breakfast, brunch, lunch, or a snack. Also, with the right garnishes and plating, this is a lovely appetizer served on a wooden board. You can cut the tartines into smaller pieces to serve as a canapé/hors d’oeuvre. Also, you can take the avocado-kimchi pairing, and add some lettuce, roasted peppers, and hummus to make a quick and delicious veggie sandwich for lunch. The buttery richness of the avocado perfectly balances the acidity and heat of the kimchi.



  • 2 thick slices of whole grain sourdough bread
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 1 medium size avocado
  • 1/4 cup kimchi
  • 1/4 cucumber, sliced into thin rounds
  • 1 radish, sliced into thin rounds
  • Salt and pepper to taste


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Place your sourdough bread onto a baking tray and brush with the olive oil. Sprinkle with a small amount of salt and pepper. Bake in the oven for five minutes, then flip and bake another three minutes on the other side.
  3. Meanwhile, cut your avocado in half lengthwise, and carefully remove the pit. Scoop out the avocado flesh, and cut into thin slices.
  4. When the bread is toasted, remove from oven and let cool for a minute or two. Rub the toasts with the garlic clove as generously as you would like.
  5. Top the toasts with half the avocado, a few slices of cucumber, and top with the kimchi.
  6. Garnish with a few slices of radish.
  7. Cut into smaller pieces if you’re serving them for a canapé/h’ors d’oeuvre.

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