Name: Spicy Avocado Smørrebrød with Roasted Poblano
Yield: 4 servings
Ingredients: 1 poblano chile; 2 tablespoons olive oil, divided; Kosher salt; 2 avocados; 1 small serrano chile, finely grated; ½ teaspoon finely grated lime zest, plus more for serving; 2 tablespoons fresh lime juice; 2 teaspoons unsweetened rice vinegar; Pinch of ground coriander; Freshly ground black pepper; 4 ½-inch-thick slices rye or whole grain bread, toasted; 2 tablespoons unsalted, toasted pumpkin seeds (pepitas)

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Jake Stangel

You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast. Check out more recipes from Tartine here.

Recipe notes