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Avocado Paste Tartines

Pikantne Appetizers Snacks 40 min Easy 12 wyświetleń ~45.88 PLN - (0)
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Description

Avocado paste tartines are light, colorful, and elegant appetizers — perfect for New Year's Eve 2025. These small sandwiches on crispy baguette are topped with a creamy paste made from ripe avocado with a hint of lime and garlic, decorated with fresh cherry tomatoes and herbs. The dish combines the creamy texture of the paste with the crunchiness of the toasts, has a pleasant, slightly tangy taste, and an appetizing green-red appearance. Serve immediately after preparation as a snack with sparkling wine or cocktails; you can enhance the tartines with toppings (feta or smoked salmon) depending on your guests' preferences.

Składniki (11)

Servings:
12
  • Baguette 1.4 szt.
  • Avocado 2 szt.
  • Lime juice 30 ml
  • Olive oil 15 ml
  • Garlic 1 ząbek
  • Cherry tomatoes 150 g
  • Fresh cilantro 10 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Feta (optional) 50 g
  • Smoked salmon (optional) 75 g
💰 Szacowany koszt dania: ~45.88 PLN (3.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the slices

1

Cut the baguette into 12 equal slices about 1–1.2 cm thick. Arrange the slices individually on a large baking sheet lined with parchment paper. Preheat the oven to 200°C (top-bottom). Using a kitchen brush, gently brush the top of each slice with a thin layer of olive oil (about half the amount of oil from the recipe). Lightly sprinkle with salt (it's easy to oversalt). Bake in the middle of the oven for 8–10 minutes, turning the slices every 4–5 minutes, until they are evenly golden brown and crispy on the edges.

Ingredients: Baguette, Olive oil, Salt
Use a large baking tray and parchment paper. The best option is a tray without large gaps, so the slices don't flip over while turning. Alternative: if you don't have an oven, fry the slices in a dry pan (about 2 minutes on each side) or use a toaster. A common mistake: baking too long without turning causes one side to burn.

Avocado Pasta

2

Cut the avocado in half lengthwise, carefully hit the pit with a knife and twist the halves to separate. Remove the pit with a knife and scoop out the flesh into a medium bowl using a spoon. Finely chop a clove of garlic (or press it through a garlic press) and add it to the avocado. Squeeze the juice of a lime (about 30 ml) directly into the bowl to prevent browning and add acidity. Add the remaining olive oil (a few ml) along with 1 pinch of salt and 1 pinch of pepper. Finely chop the cilantro and add half of it to the mixture. Use a fork or a potato masher to mash the ingredients until you achieve a uniform but still slightly chunky consistency – this will take 2–4 minutes. Taste and adjust with additional salt, pepper, or lime juice if needed.

Ingredients: Avocado, Garlic, Lime juice, Olive oil, Salt, Black pepper, Fresh cilantro
Use a wide, shallow bowl and a fork or potato masher. If you want a smooth paste, blend everything for a few seconds. If the avocado is hard, leave it to ripen for 1–2 days, or use a thinner layer on tartines. Common mistakes: blending too vigorously results in a very runny paste; too little lime causes quick browning.

Assembly and decoration

3

Remove the baked slices from the oven and let them cool for 1–2 minutes. Using a teaspoon, evenly spread a portion of avocado paste (about 25–35 g of paste per slice) on each slice. On top of each tartine, place half a cherry tomato cut side up. For the feta version: crumble some feta cheese and sprinkle it on a few tartines. For the salmon version: place a thin slice of smoked salmon on a few tartines instead of the tomato or next to it. Sprinkle everything with the remaining cilantro and optionally freshly ground pepper. Drizzle very lightly with olive oil just before serving.

Ingredients: Cherry tomatoes, Fresh cilantro, Feta (optional), Smoked salmon (optional), Olive oil, Baguette, Avocado
Use a teaspoon or spatula to evenly spread the paste. For precise serving, use a piping bag without a tip – it makes portioning easier. Additionally, you can add feta or smoked salmon to enhance the flavor/texture (optional ingredients).

Serving and storage

4

Arrange the finished tartines on a large tray in a single layer (do not stack them). Serve immediately while the slices are still slightly warm or at room temperature. If preparing in advance: store the avocado paste in an airtight container in the fridge for up to 24 hours. To reduce browning on the surface of the paste, press plastic wrap directly onto the paste and seal tightly, or add a bit more lime juice.

Ingredients: Avocado, Lime juice, Olive oil
For storage, use an airtight container and press the surface with plastic wrap. Do not prepare the tartines with the spread too early — the baguette will lose its crispness. Crispness can be refreshed with a short toast in the oven (2–3 minutes at 160°C).

Fun Fact

💡

Avocado comes from the regions of Central and South America and has been valued by the Aztecs for centuries. Its creamy texture has made it extremely popular since the 1980s in the form of dips and spreads, especially in international cuisine.

Best for

Sylwester 2025 Przyjęcie koktajlowe Spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the tartines immediately after assembling, preferably on a large, flat tray. They pair well with bubbles (champagne, prosecco) or light wines. When serving, arrange the vegetarian and salmon versions separately so that guests can easily choose.

🥡 Storage

Store the avocado paste in the refrigerator for up to 24 hours, pressing the surface with plastic wrap. Store the baked slices separately in a closed container at room temperature for up to 24 hours and refresh in the oven just before serving. Long-term storage after spreading the paste is not recommended, as the baguette will become soft.

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