Avocado Coconut Oil Tartine

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Avocado Coconut Oil Tartine

If you're in a pinch to find squash blossoms, slivered basil is a perfectly fine substitution.
Avocado Coconut Oil Tartine
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
Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Toast the bread (alternately, a broiler, or grill will work) until it's golden. Just before serving, while the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast. Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well. Finish with a sprinkling of scallions, a drizzle of olive oil, and season to your liking. Serve each whole, or sliced into bite-friendly thirds.
Serves 4.
Prep time: 5 min - Cook time: 5 min

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