Cucumber Avocado Tartine

Cucumber Avocado Tartine

I had a pretty lazy weekend this weekend, and I don't regret a single thing about it. Being the clumsy fool that I am, I fell down the stairs at the gym last week and bruised my foot pretty badly. I thought it was broken after my fall, but quickly realized it was either sprained in some area, or there was a small bone that was broken. Luckily, I think it's neither, but who knows. 

Because of my hurt foot, I was unable to play soccer this weekend, so I had a perfect excuse to lounge around and clean/cook on Saturday. Sometimes, it just needs to happen. It rained on Saturday, which made it the first day of rain in quite some time. It was glorious. It must be the Oregonian in me, but I really miss the rain.

Anyways, phở sounded really good to me on Saturday, so to balance out the heat of the soup, I wanted a fresh appetizer. My girlfriend Lauren got me this amazing cookbook for my birthday, written by the bloggerists (???) from Smitten Kitchen, and so I decided to check it out for a new recipe!

I fell upon what looked to be a delectable, fresh and cool appetizer. And it was.

Ingredients:

One 6 inch length of baguette

1 avocado, halved, pit removed

1/2 cup cucumber minced seedless cucumber

1 1/2 teaspoons rice vinegar

1/2 teaspoon toasted sesame oil

Pinch of salt

1 teaspoon black sesame seeds, toasted

1 teaspoon white sesame seeds, toasted

Directions:

1. Split your bread into top and bottom halves, and toast the halves. Arrange slices of, or mash, half your avocado on each toasted baguette half.

2. Stir together the cucumber, vinegar, sesame oil, and salt.

3. Dollop half the cucumber salad on top of each bread half. Sprinkle with mixture of seeds, if using.

4. Adjust seasonings to taste.