Avocado, Bacon & Tomato Tartines

Cook, In Season, Mains, Recipes, Starters, Summer

Avocado, Bacon & Tomato Tartines

With thick, juicy tomatoes and crusty bread, the classic BLT is a summer favorite (especially with the addition of creamy avocado). This open-faced take on the sandwich is great for a simple lunch or dinner at home, but for casual summer get-togethers, make the tartines on crostini so they’re the size of hors d’oeuvres — perfect for easy snacking.

 

Avocado, Bacon & Tomato Tartines

 

4 slices coarse country bread, each 1/2 inch (12 mm.) thick

1/2 cup (4 oz./125 g.) aioli (recipe below)

2 tomatoes, cut into slices 1/4 inch (6 mm.) thick

Salt

8 thin slices bacon, cooked

1 avocado, cut into thin slices

 

Preheat the broiler.

 

Arrange the bread in a single layer on a baking sheet and put under the broiler until lightly toasted, 2-3 minutes.

 

Spread the aioli on the bread and top with a few tomato slices, pressing the tomato into the bread. Season with salt and top the tomato with the bacon slices, then with the avocado and a light sprinkle of salt. Serve right away. Serves 4.

 

Aioli

 

4 cloves garlic, coarsely chopped

Salt

2 large eggs

2 Tbs. fresh lemon juice

1 tsp. Dijon mustard

1 1/2 cups (12 fl. oz./375 ml.) olive oil

 

Blend the garlic and 1/2 teaspoon salt in a blender. Add the raw eggs, lemon juice and mustard and blend again. With the motor running, slowly pour in the olive oil and blend until the mixture thickens to the consistency of mayonnaise. Cover and refrigerate until ready to serve.

3 comments about “Avocado, Bacon & Tomato Tartines

  1. Susan Jacobsen

    This looks fabulous, but I’m concerned about using raw eggs.

    Reply
  2. Bonnie Painter

    Hi Susan you could just use mayonnaise and season it as you like–I think I will put a little pesto in mine! Aioli is just a fancy word for flavored mayo!!

    Reply

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