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Recipes
March 2017

Spicy Avocado Smørrebrød with Roasted Poblano

By Tartine, San Francisco, CA

5.0

(1)

This image may contain Plant Food Vegetable and Produce
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 information

  • 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)

Need to make a substitution?

Preparation

  1. Step 1

    Heat broiler. Broil poblano chile on a rimmed baking sheet, turning occasionally, until blackened in spots and blistered all over, 5–7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel chile, remove seeds, and slice into thin strips. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.

    Step 2

    Mash avocado with a fork in a medium bowl, then gently mix in serrano chile, lime juice, vinegar, coriander, ½ tsp. lime zest, and remaining 1 Tbsp. oil. Season with salt and pepper.

    Step 3

    Thickly spread avocado mixture over toast and top with sliced poblano chile, pumpkin seeds, and more lime zest.

Explore Bon AppétitToastDanishScandinavianEuropeanAvocadoVegetableSerrano ChileChilePumpkin SeedEasyQuickSnackBreakfast