Avocado & grilled onion tartines with roasted coriander-lime vinaigrette This avocado toast/bruschetta hybrid makes a perfect summer snack

Avocado and grilled onion tartines with roasted coriander-lime vinaigrette

What is a tartine?

Tartine is simply the French term for an open-faced sandwich, usually with spreadable ingredients. But these lovely tartines, with their grilled bread and generous piling of avocado, might have more in common with the “avocado toast” that’s become so popular in the States recently.

When it comes to making the perfect tartine, simplicity is perfection!

The ingredients that top these little tartines are humble enough: red onions and avocados. But drizzle them with a zingy vinaigrette of pungent roasted coriander, tangy lime juice, delicately flavored avocado oil and fiery cayenne… and watch these “common” ingredients come alive.



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Food & wine pairing: Argentina, Torrontés with avocado and grilled onion tartines

White wine iconA perfumed white like a Gewürztraminer or a Torrontés from Argentina are exquisite with these tartines. The wines’ exotic aromas harmonize beautifully with the flavorful vinaigrette while complementing the creamy avocados and smoky, grilled onions.

Roasted Coriander-Lime Vinaigrette

Avocado and grilled onion tartines with roasted coriander-lime vinaigrette

makes 8 tartines or 4 servings
active time: 30 min

For the onions

  1. 2 medium red onions – peeled and cut crosswise in 1/4″ slices
  2. 1 tablespoon extra virgin olive oil
  3. 1/8 teaspoon sea salt
  4. freshly ground black pepper to taste

For the vinaigrette

  1. 1 teaspoon coriander seeds
  2. 1 tablespoon lime juice
  3. 4 tablespoons avocado oil (or extra virgin olive oil)
  4. 1/4 teaspoon sea salt
  5. 1/8 teaspoon ground cayenne

For the tartines

  1. 2/3 French or sourdough baguette
  2. 2 ripe avocados – halved, pit removed, skinned and cut in 1/4″ pieces
  3. 1/3 cup small basil leaves, or large leaves torn in 1/2″ pieces

  1. Preheat grill to medium-high heat.
  5. Step 3: When ready to serve (do not prepare these ahead of time as the bread will get soggy), cut the bread in four 4″-long pieces. Slice each piece lengthwise in half. You should have 8 tartines. Grill the bread slices cut-side-down until grill marks appear, or place under the broiler until golden-brown. Top the slices with the grilled onions and the chopped avocado. Drizzle with the vinaigrette. Garnish with the basil leaves and serve immediately.

Avocado and grilled onion tartines with roasted coriander-lime vinaigrette

appetizer, tartines, avocado

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