Avocado Coconut Oil Tartine

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 cup toasted and chopped macadamia nuts
• 1 small clove garlic, finely grated
• zest of one medium orange
• 4 squash blossoms, cut into chiffonade
• scant 1/2 teaspoon fine grain sea salt, or to taste
• 4 slices good levain bread, sliced 3/4-inch thick
• 4 tablespoons pure virgin coconut oil
• 2 ripe avocados, halved, pits removed
• 4 scallions, slivered
• extra-virgin olive oil, to drizzle

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the levain bread slices until golden and crisp, about 3 minutes total in a toaster or under a broiler.

2. Brush one side of each hot toast with the virgin coconut oil while it is still warm, so it melts into the bread.

3. Mash the avocado halves in a bowl with the grated garlic, orange zest and sea salt until mostly smooth, keeping some texture.

4. Spread the avocado mixture thickly over the oiled toasts, covering the bread edge to edge.

5. Scatter the chopped toasted macadamia nuts, slivered scallions and squash blossom chiffonade over the avocado.

6. Drizzle each tartine lightly with extra-virgin olive oil and add a little more salt to taste before serving right away.