Avocado Tartine Recipe

Toast the bread

Preheat a skillet or grill pan over medium-high heat. Brush both sides of each demi ficelle slice with the 1 tablespoon olive oil. Place slices in the hot pan and toast until golden and crisp, about 1.5–2 minutes per side. Remove and transfer to a work surface.

While still warm, lightly season each toasted slice with the 1/4 teaspoon sea salt and a small grind of black pepper (about 1/8 tsp). Set aside to cool slightly.

Prepare the avocado

Halve, pit and scoop the flesh of the 2 ripe avocados into a medium bowl. Add 1 tablespoon lemon juice immediately to prevent browning.

Mash the avocado with a fork to a slightly chunky but spreadable consistency. Stir in the 1 tablespoon finely chopped chives, 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Taste and adjust seasoning if needed.

Prepare radishes and cornichons

Thinly slice the 4 radishes on a mandoline or with a sharp knife into very thin rounds. Thinly slice the 6 cornichons lengthwise into strips.

Assemble the tartines

Spread about 2 to 3 tablespoons of the avocado mixture evenly over each toasted demi ficelle slice (use all the avocado across the 4 slices). Arrange the radish slices on top of the avocado, slightly overlapping for coverage.

Scatter the 3/4 cup crumbled feta evenly across the 4 tartines. Tuck the sliced cornichons on top of each tartine for a bright, tangy note.

Sprinkle 1 teaspoon black sesame seeds over all tartines. Add optional microgreens or small herb leaves on top, then finish with flaky sea salt (about 1/4 tsp total) and a light grind of freshly ground black pepper (about 1/8 tsp).

Serve

Serve immediately so the bread stays crisp. If preparing ahead, keep avocado covered and chilled and assemble just before serving to avoid soggy bread.