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.
SERVES
2
TO
4
Ingredients
- 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
Directions
- Preheat your oven to 350 degrees Fahrenheit.
- 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.
- Meanwhile, cut your avocado in half lengthwise, and carefully remove the pit. Scoop out the avocado flesh, and cut into thin slices.
- 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.
- Top the toasts with half the avocado, a few slices of cucumber, and top with the kimchi.
- Garnish with a few slices of radish.
- Cut into smaller pieces if you’re serving them for a canapé/h’ors d’oeuvre.
