Avocado, Bacon, and Tomato Tartines

Name: Avocado, Bacon, and Tomato Tartines
Yield: Serves 4
Cuisine: French
Ingredients: 4 cloves garlic, coarsely chopped; 1 avocado, halved, pitted, peeled, and thinly sliced; 2 Tbsp fresh lemon juice; 1 tsp Dijon mustard; 2 large eggs; ½ tsp salt; Salt; 2 tomatoes, cut into slices ¼ inch (6 mm) thick; 1½ cups (12 fl oz/375 ml) olive oil; 4 slices coarse country bread, each ½ inch (12 mm) thick; 8 thin slices bacon, cooked

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

My kind of B.L.T. forgoes the second slice of bread so that I’m free to concentrate all my appetite on the best stuff. Avocado adds to the pleasure.

Ingredients

For the Garlic Aioli

4 cloves garlic, coarsely chopped
½ tsp salt
2

Europe
France
Main course
Mediterranean
Breakfast

Method

To make the aioli, in a blender, process the garlic and salt. Add the eggs, lemon juice, and mustard and process again. With the motor running, slowly pour in the oil and blend until the mixture thickens to the consistency of mayonnaise. Cover and refrigerate until ready to use.

Preheat the broiler. Arrange the bread on a baking sheet. Place in the broiler and cook until lightly toasted