Wednesday, March 20, 2013
Avocado and Cucumber Tartine
I get so bored with lunch, too often I have leftovers, or the dreaded sandwich. I have been making more of an effort towards lunch lately and it has been paying off. It doesn't take much work, just a little planning. This tartine was ready in just a matter of minutes, and was eaten that fast too. It was a very filling lunch without being too heavy and leave me wanting a nap.
The avocado provides a creaminess to the toasted bread and the crunch from the cucumbers gives this the perfect balance for the perfect bite. The vinegar that the cucumbers are tossed in provides acidity and you will be completely satisfied with this lunch and not need anything else.
Source: Smitten Kitchen Cookbook by: Deb Perelman
1 6-inch Baguette
1 Avocado, halved, pit removed
1/2 cup of Cucumber, minced and seeds removed
1 1/2 teaspoon of Rice Vinegar
1/2 teaspoon of Toasted Sesame Oil
Pinch of Salt
2 teaspoon of Sesame Seeds, white, black, or a combination
First, split your bread so you have a top and bottom half, toast the halves. I throw them under the broiler for a few seconds.
While your bread is toasting, combine the cucumbers, rice vinegar, sesame oil, and salt in a small bowl.
Now, either mash your avocado on each baguette half or slice and layer.
Next, pile the cucumber salad on top of each baguette half and sprinkle with sesame seeds.
The Barbee Housewife