After over a year of bookmarking this recipe in the Smitten Kitchen cookbook, I finally made it! And it was so good I basically had it every day for the rest of the week. As described in the book, this recipe is reminiscent of a deconstructed cucumber and avocado sushi roll and you can either keep or nix the baguette part and just eat it in salad form. It's crunchy, creamy, nutty, and so fresh!
Avocado Tartine with Cucumber and Sesame Seeds
Adapted from Smitten Kitchen
1 6-inch length of baguette
1 avocado, halved, pit removed
½ cup (85 grams) minced seedless cucumber (about ¼ of an English cucumber)
1½ tsp rice vinegar
½ tsp toasted sesame oil
pinch of salt
2 tsp toasted sesame seeds
Split bread into top and bottom halves, and toast the halves.
Arrange slices of, or mash, half your avocado on each toasted baguette half.
Stir together the cucumber, vinegar, sesame oil, and salt.
Dollop half the cucumber salad on top of each bread half.
Sprinkle with sesame seeds and adjust seasoning to taste.