TOMATO AV­O­CADO TARTINES

Kingston Whig-Standard - - CLASSIFIEDS -

4 slices of bread from an ar­ti­sanal round loaf of bread (prefer­ably sour­dough) Ex­tra vir­gin olive oil 4-6 tbsp. (50-75 ml) aioli or may­on­naise 2 av­o­ca­does, sliced 8 ten­der let­tuce leaves of your choice 2 large toma­toes, cored and sliced Sea salt and freshly cracked pep­per

1. Pre­heat broiler. Place bread on bak­ing sheet. Brush lightly with olive oil.

2. Place un­der broiler un­til just light golden around edges. (Watch care­fully that it does not burn). Re­move from oven.

3. Spread aioli over bread. Top with two let­tuce leaves on each piece.

4. Di­vide av­o­cado slices over top fol­lowed by tomato slices.

5. Sea­son with salt and pep­per to taste.

6. Serve im­me­di­ately. Serves 4.

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