Avocado Tartine

Avocado Tartine

Avocado is one of those ingredients that doesn’t need much help to be turned into a delicious dish. It’s just good on its own and adding too many ingredients would just hide its subtle nuances. Our favorite guacamole, for example, is made with tomato, shallot, coriander, salt and pepper. Simple. It doesn’t mean you can’t be creative. I’m sure there are tons of ingredients that would pair well with avocado, but moderation is key. Here’s one way to make a simple and beautiful avocado tartine. You almost don’t want to eat it but honestly it’s irresistible.

Avocado TartineAvocado Tartine

Nico’s wine pairing: A light and crisp Sauvignon Blanc, preferably Sancerre or Pouilly-Fumé.

Avocado Tartine

Serves 2


  • 1 ripe avocado
  • 2 slices of bread
  • fleur de sel or sea salt
  • freshly ground black pepper
  • chipotle sauce (optional)


  1. Cut the avocado lengthwise around the pit. Rotate to separate the halves. Remove the pit (carefully strike the pit with a sharp knife and twist). Peel the skin off the avocado.
  2. Flat side down, slice the avocado, leaving a small space so that the slices stay attached together.
  3. Toast the bread slices.
  4. Slip your knife under the sliced avocado, lift up and place on a slice of bread. Gently press down at an angle to spread out the slice in a fan shape.
  5. Add a pinch of salt and black pepper.
  6. Drizzle with a bit of chipotle sauce (optional)