For the bites:
2 tablespoons extra-virgin olive oil
1 baguette, sliced into 1-inch thick pieces
4 ounces bacon (about 5 strips)
3 medium ripe tomatoes, cut into round slices
1/2 cup tightly packed spinach (or other hearty green)
For the avocado cream:
1/2 ripe avocado
2 tablespoons plain yogurt
2 teaspoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt
Few grinds freshly-ground black pepper
Warm the olive oil in a large skillet over medium heat. Lay slices of bread in skillet in a single layer and toast until golden brown, about 2 minutes each side. Repeat as needed to toast all the slices.
Meanwhile, cook the bacon in a large nonstick skillet over medium-low heat until browned and crisp. Using tongs or a slotted spoon, transfer the bacon onto a paper towel to drain and cool slightly. Once cool, coarsely chop.
To make the avocado cream, blend all ingredients until creamy in a blender or food processor. Taste and season with additional salt and pepper if desired.
To assemble toasts: Spread a teaspoon or so of the avocado cream onto a slice of toasted bread and top with a tomato slice. Then add an additional spread of avocado cream, a few spinach leaves, another dollop of avocado cream, and top with a scattering of bacon pieces. Enjoy immediately.
Recipe Notes
- This recipe will likely yield extra avocado cream. It's wonderful spread on toast or bagels, used as a thick salad dressing or a sauce on whole grains or pasta.
- I use a runny European-style full-fat yogurt for the avocado cream as I prefer that it's loose and spreadable; you can certainly use a Greek yogurt but just know that the cream will be much firmer.