ZUCCHINI, AVOCADO, AND JALAPEñO TARTINE
This tartine takes avocado toast to the next level. Tender zucchini ribbons, top the rich, buttery toasts along with a touch of jalapeño and cilantro. It's a fresh appetizer or fabulous lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 9
Steps:
- In a colander, toss zucchini ribbons with 1/2 teaspoon kosher salt. Let stand until glossy and very pliable, about 10 minutes. Pat dry with paper towels to remove excess moisture and salt.
- Drizzle toasted bread with oil; season with flaky salt and pepper. Divide avocados evenly between toasts; lightly mash with a fork. Top evenly with zucchini ribbons, jalapeño, and cilantro. Drizzle with more oil, season with flaky salt and pepper, and finish with a squeeze of lime.
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