Viviane Bauquet Farre
The ingredients that top these little tartines are humble enough: red onions and avocados.
But drizzle them with a zingy vinaigrette of pungent roasted coriander, tangy lime juice, delicately flavored avocado oil, and fiery cayenne… and watch these "common" ingredients come alive.
Add the wonderful flavors that come from grilling the onions and the bread and you've got tartines that you’ll be eager to sink your teeth into.
They make a perfect appetizer, lunch, or snack for summer and fall. Bon appétit!
See all appetizer recipes.
Preheat a gas or electric grill on medium-high heat or prepare a charcoal grill.*
Place the onion slices in a large bowl. Add the oil, salt, and pepper and toss with your fingers until well coated. When the grill is ready, place the onion slices in a perforated stainless steel pan and grill until golden-brown, tossing with tongs only occasionally. Transfer to a bowl and set aside.
Heat a small, heavy-bottomed frying pan over medium-high heat. Add the coriander seeds and cook until they turn a dark color and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the spice.
Transfer to a mortar and grind until coarsely powdered. Place the coriander in a small bowl. Add the lime juice, oil, salt, and cayenne. Whisk until well blended and set aside.
When ready to serve (do not prepare these ahead of time as the bread will get soggy), cut the bread in four 4-inch-long pieces. Slice each piece lengthwise in half. You should have 8 tartines.
Grill the bread slices cut side down until grill marks appear, or place under the broiler until golden-brown. Top the slices with the grilled onions and the chopped avocado. Drizzle with the vinaigrette. Garnish with the basil leaves and serve immediately.