Prep Time: 10 minutes Makes: 3-4 tartines
For the Bread: Working on a bias, gently cut a French Baguette into 3 – 4 (1″ thick) slices. Lightly toast the bread. Spread with a small pat of butter and rub with 1/2 of a garlic clove.
For the Romacado Topping: Remove the seeds from 1/2 of a Roma Tomato and cut into small cubes. Dice 1/2 of a Haas Avocado into small cubes. In a small mixing bowl, stir together the tomato, avocado and generously season with salt and pepper. Gently top each slice of bread with the Romacado blend and enjoy!