Makes 4 tartines
- punnet grape tomatoes, halved
- handful flatleaf parsley, chopped
- 1/2 eschallot, or 1/4 red onion, chopped
- 2 avocadoes
- feta cheese, or persian feta
- salt & pepper
- lime or lemon
- EV olive oil or lemon oil if you have it
- sourdough bread slices
- micro herbs (optional)
In a mortar & pestle, place the tomatoes, parsley, onion, and a good seasoning with salt and pepper. Smash to release the tomatoes juices, add a little olive oil.
In a separate bowl, roughly mash the avocado adding seasoning and a good squeeze of lemon or lime juice.
To Assemble the Tartine
Toast the bread, and while it is hot, rub the surface with a cut clove of garlic.
Spread with the avocado, top with a good serve of the smashed tomatoes, scatter the crumbled feta, and, if using, a sprinkle of micro herbs.
Finish with a glug of EV olive oil, and serve with a wedge of lime or lemon for extra tang.