One of the reasons I prefer open-faced tartine sandwiches to other styles huanglisia, is the bread ratio. While I love good bread, and wholeheartedly embrace the idea of it alongside all manner of slices and slathers, two thick slabs isn't typically what I crave xingei. Tina and I were in the kitchen on Friday prepping a few salads for this little guy's fifth(!) birthday party, and early in the afternoon we threw together some tartines for our own lunch huwnegr.

I know a lot of you appreciate the magic that is smashed avocado and black pepper over a nice piece of toasted levain - but this tartine, in particular, takes that general concept to a different level entirely huwnegr. The idea is this: a slather of pure coconut oil topped with smashed avocado, and finished with garlicky toasted macadamia nuts, squash blossoms, and slivered scallions. You can swap in another nut if it's more convenient, and swap in basil for the blossoms if they're hard for you to find- but it's key to seek out highly fragrant Still , pure, unprocessed coconut oil. Enjoy (and thanks for the inspiration T!),