Ben Ford’s Avocado Tartine Recipe

Ben Ford’s Avocado Tartine Recipe

Use Chef Ben Ford’s simple gourmet recipe to make this tasty appetizer.

5 col

Prep time: 20 minutes
Cook time: 15 minutes
Pickling time: 4 hours
Difficult: Easy
Serves: 4

1 avocado
Olive oil
Salt and pepper
2 slices of country white bread (or any crispy flatbread)
1 Clove of garlic
16 small tomatoes, cut in half
1/4 cup pickled capers
1/4 cup pickled onions (see separate recipe)
1 cup pea sprouts


  1. Cut the avocado in half and remove the pit, leaving the peel on. Drizzle with olive oil and season with a little salt and pepper to taste.
  2. Grill the avocado until it has grill marks, or sauté until it is slightly warm throughout.
  3. Using a spoon, remove the meat of the avocado from the peel and mash in a mixing bowl. Adjust the seasoning if needed. Set aside and toast the bread.
  4. Brush the bread with olive oil and season lightly with salt and pepper. Toast the bread on both sides. Once toasted, rub the bread with a whole clove of garlic. Smear the toasted bread with the avocado mash.
  5. Toss tomatoes with capers, pickled onions and pea sprouts. Top the avocado mash with the pea sprout mixture and serve.

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Pickled Onion Recipe

1 tablespoon Kosher salt
1 large red onion, thinly sliced lengthwise
1 teaspoon whole black peppercorns
1 teaspoon dried oregano
1 teaspoon cumin seeds
3 cloves garlic, peeled and halved lengthwise
1½ cups red wine vinegar


  1. Toss salt and onion together in a bowl. Let it sit until onion releases some of its liquid, about 15 minutes.
  2. Transfer to a standard canning jar, adding peppercorns, oregano, cumin, and garlic. Pour in the red wine vinegar. Seal the jar with a lid.
  3. Refrigerate at least 4 hours before using. Serve as a garnish.

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