Avocado Tartine Recipe

Toast bread

Preheat a skillet over medium heat or set a toaster. Brush both sides of each sourdough slice lightly with the olive oil (about 1 tsp per slice) and sprinkle a pinch of salt on one side. Toast in the skillet 2–3 minutes per side until golden and crisp, or toast in a toaster until lightly browned. Transfer to a cutting board and keep warm.

Prepare avocado

Halve, pit and scoop the flesh from 1½ ripe avocados into a medium bowl. Mash with a fork until mostly smooth with a little texture remaining.

Stir in 1 teaspoon fresh lemon juice immediately to prevent browning and to brighten flavor.

Add finely chopped shallot (1 tablespoon), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust seasoning — add more lemon or salt if needed. The spread should be creamy and spreadable but with some texture.

Spread

Divide the avocado mixture evenly between the two toasted bread slices, spreading to the edges with the back of a spoon or an offset spatula.

Layer radishes

Arrange the thinly sliced radishes (about 6 slices per tartine) in an overlapping pattern on top of the avocado for both visual appeal and crunch.

Add feta and seeds

Sprinkle 20 g (about half) of crumbled feta on each tartine (total 40 g). Scatter 1/2 teaspoon black sesame seeds over each slice (total 1 tsp).

Finish with a light dusting of freshly ground black pepper (a pinch each) and a very light scattering of sea salt flakes (about 1/8 teaspoon per tartine) to enhance the feta and avocado flavors.

If using, garnish with 1/2 tablespoon fresh dill or a small handful of microgreens per tartine for color and herbal brightness.

Serve immediately while the toast is still crisp. Optionally, serve with lemon wedges on the side for extra squeeze.