Roasted Tomato and Avocado Tartine Recipe

Roasted Tomato and Avocado Tartine

Serves 4


  • 1 cup roasted red tomatoes from the Metropolitan Market Antipasti Bar
  • 4 slices Skagit Valley Miche bread, or other whole-grain artisan bread
  • 1 lemon, zested and juiced
  • 6 basil leaves, very finely chopped
  • Salt and pepper, to taste
  • 2 ripe avocados
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil, more for brushing on top


  1. Drain tomatoes, reserving marinade.
  2. Brush bread slices with tomato marinade.
  3. Mix lemon zest, basil, salt and pepper. Spread about half of the zest mixture on the bread slices, dividing evenly. Toast bread slices on a grill or place on a baking sheet in 375°F oven for a few minutes, until toasty.
  4. Halve avocados and remove pits. Scoop flesh from 3 avocado halves into a bowl along with 2 Tbsp olive oil and mash with a fork. Season to taste with salt, pepper, and lemon juice.
  5. Thinly slice remaining avocado half.
  6. Spread mashed avocado on toasts and top with sliced avocado and roasted tomatoes. Season with remaining zest mixture and drizzle with more olive oil.


Amount Per Serving (based on 4 servings)
Calories: 400
Fat: 27 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 350 mg
Carbohydrates: 36 g
Fiber: 10 g
Sugar: 1 g
Protein: 7 g
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