Monthly Archives: September 2015

Avocado, Prosciutto, and Radish Tartine


First time is *not* the charm, although I’m trying to make something Pinterest-able, k?

So, here we are, my first post in a hopefully long-lasting food blogging adventure. One thing you should know about me: I love avocados. If you hate avocados, we can’t be friends. Sorry! ;)

Seriously though, consider yourself warned. This will probably be the first of many avocado-related posts. If you don’t like them – find something else on here to make and take your avocado hate elsewhere.

Anyway…one day I was flipping through the Real Girls Kitchen cookbook by Haylie Duff (which you should totally check out, in addition to her fantastic website,) and I came across this dish. I knew I immediately had to try it. Hers called for french bread slices…I had rye…and I like lime juice better than lemon. That said, one bite after whipping this up and I was in love. I love how easy it is to put together, and it’s pretty easy to scale if you want to make it for just yourself – or a half-portion if you want a salad or something but have an odd half an avocado kicking around in your fridge. (Very common in my house – see profession of love for avocados above.)

Hint: Prosciutto isn’t cheap, but as far as I’m concerned it *is* non-negotiable. My grocery store’s deli sells it by the pound, which ends up being slightly cheaper than the presliced 3 ounce packages of it I’ve found. I suppose you could use regular old ham to substitute, but I can guarantee it won’t be the same awesomeness. Trust.

Avocado, Prosciutto, and Radish Tartine – Serves 2


  • 4 slices of bread (I used rye, and I’ve also used regular old wheat sandwich bread. Use what you have around)
  • 2 Avocados
  • Lemon wedge (or bottled lemon juice…even lime juice works)
  • 2 thinly sliced radishes
  • 4 slices of prosciutto (Usually equals about 1/8 of a pound)
  • Salt & Pepper


  • Preheat oven to 350 degrees or get your toaster out.
  • Throw sliced bread onto baking sheet & toast for 10 minutes in the oven or toast it in the toaster if you’re short on time. Either way, keep an eye on it and make sure it doesn’t get too browned. Once it’s done, set it aside and let it cool.
  • Mash avocado in a small bowl. Add juice from the lemon wedge (or a healthy squeeze from a bottle. You can also add a bit of salt, garlic, and cilantro if you want as well.)
  • Take bread and layer 1 slice of proscuitto, 1/4 of the avocado, and some radish slices on top
  • Sprinkle with salt and pepper
End result. Instagrammed because I said so.

End result of a single serving. Instagrammed because I said so.

This recipe was adapted from the Real Girls Kitchen cookbook by Haylie Duff. (Do yourself a favor and get a hard copy of it – the photography is gorgeous. The Kindle or Nook versions won’t do it justice.