California Avocado season has ended.

Smashed Avocado Tartine with Charred Green Garlic & Roasted Poblano

Total time:

25 min

Prep time:

5 min

Cook time:

20 min

Smashed Avocado Tartine with Charred Green Garlic & Roasted Poblano

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Locally baked sourdough bread and fresh California avocados pair together in this irresistible tartine that’s light enough for breakfast and hearty enough for lunch. Topped with vibrant charred green garlic and corn nuts for texture, this isn’t your average avocado toast.

Ingredients

Serves: 4

1 poblano pepper
4 thumb-size stalks green garlic
2 tsp. oil
2 ripe, Fresh California Avocados, seeded, peeled and diced
2 Tbsp. fresh lime juice
1/8 salt, or to taste
4 slices sourdough bread, or rustic rye
4 Tbsp. crushed corn nuts (quicos)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

  1. For the poblano pepper, preheat the oven to 425F and roast for 10 minutes or until the skin begins to blister. Remove from the oven, place in a bowl, and cover to let steam for 10 minutes. Once cool enough to handle, peel the skin off and dice the pepper. Set aside 1 tablespoon of the pepper for each serving.
  2. Meanwhile, to char the green garlic, lightly oil the stalks and cook in a cast iron pan over medium heat. Put a weight on the garlic or press down with a spatula until lightly charred and tender. Mince charred garlic and set aside 1 tablespoon of the garlic for each serving.
  3. In a bowl, mix together the green garlic, poblano, avocado, lime juice, and salt, then pile on top of the bread. Sprinkle with quicos (corn nuts) before serving.

Serving Suggestion: Serve with fresh sliced fruit for a full meal

Beverage Pairing: Start the day with a fresh squeezed juice or warm team to best compliment the bright flavors of the avocado toast

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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About the author

Chef Sam Goinsalvos of Tartine Manufactory

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