Avocado and Grilled Onion Tartines

Staff Writer
Avocado and Grilled Onion Tartines
Avocado and Grilled Onion Tartines
Viviane Bauquet Farre

Avocado and Grilled Onion Tartines

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.

Click here to see A Vegetarian Grilling Menu.

4
Servings
492
Calories Per Serving
Deliver Ingredients
Makes
8 tartines

Ingredients

For the onions

  • 2 medium-sized red onions, cut crosswise into 1/4-inch-thick slices
  • 1 -2 tablespoons extra-virgin olive oil
  • 1/8 Teaspoon sea salt
  • Freshly ground black pepper, to taste

For the vinaigrette

  • 1 Teaspoon coriander seeds
  • 1 Tablespoon lime juice
  • 4 Tablespoons avocado oil (or extra-virgin olive oil)
  • 1/4 Teaspoon sea salt
  • 1/8 Teaspoon cayenne

For the tartines

  • 2/3 French or sourdough baguette
  • 2 ripe avocados, halved, pitted, skinned and cut into 1/4-inch pieces
  • 1/3 Cup small basil leaves, or large leaves torn into 1/2-inch pieces, for garnish

Directions

For the onions

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.

For the vinaigrette

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.

For the tartines

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.

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.

Nutritional Facts

Total Fat
35g
54%
Sugar
5g
N/A
Saturated Fat
5g
24%
Protein
8g
16%
Carbs
41g
14%
Vitamin A
8µg
1%
Vitamin B6
0.4mg
19.1%
Vitamin C
15mg
26%
Vitamin E
3mg
15%
Vitamin K
26µg
32%
Calcium
58mg
6%
Fiber
9g
37%
Folate (food)
120µg
N/A
Folate equivalent (total)
177µg
44%
Folic acid
34µg
N/A
Iron
3mg
16%
Magnesium
54mg
13%
Monounsaturated
24g
N/A
Niacin (B3)
4mg
21%
Phosphorus
124mg
18%
Polyunsaturated
5g
N/A
Potassium
647mg
18%
Riboflavin (B2)
0.4mg
21.3%
Sodium
487mg
20%
Thiamin (B1)
0.5mg
30%
Zinc
1mg
9%

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