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
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.
4 cloves garlic, coarsely chopped
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.