Green Harissa Tartines with Bacon and Avocado
These Green Harissa Tartines with Bacon and Avocado combine smoky bacon, creamy avocado, and a vibrant herb-and-spice green harissa sauce layered on toasted bread. Perfect for a bold breakfast, brunch, or light dinner.
COOK TIME: 15 minutes
PREP TIME: 20 minutes
SERVINGS: 6
INGREDIENTS
6 slices thick-cut bread, toasted
3 avocados, halved and thinly sliced
6–12 strips bacon, cooked until crispy and crumbled into small pieces
For the Green Harissa:
1 jalapeño, stem removed
1 bunch cilantro, washed and roughly chopped
1 bunch parsley, washed and roughly chopped
1 cup fresh spinach, washed
½ cup almonds
1 clove garlic, roughly chopped
1 ½ teaspoons freshly squeezed lemon juice
½ teaspoon ground cumin
½ teaspoon lemon zest
4 tablespoons extra-virgin olive oil, divided
INSTRUCTIONS
Preheat a skillet over medium heat. Place the bacon strips in the skillet and cook, turning occasionally, for 8 to 10 minutes or until crispy and cooked to 145°F with a 3-minute rest time. Transfer to a paper towel–lined plate, cool slightly, and break into small pieces.
To prepare the green harissa, add the jalapeño, cilantro, parsley, spinach, almonds, garlic, lemon juice, cumin, lemon zest, and 2 tablespoons of the olive oil to a food processor. Blend until smooth, adding water a teaspoon at a time as needed to achieve a thick, pesto-like consistency. With the motor running, stream in the remaining 2 tablespoons olive oil until fully incorporated.
Toast the bread slices until golden brown. Spread each slice with 2 to 3 tablespoons of the green harissa.
Fan out half of an avocado over each tartine. Sprinkle with equal portions of crispy bacon pieces. Serve immediately.
Storage & Food Safety
These tartines are best enjoyed fresh. Toasted bread will soften quickly if stored. The green harissa can be refrigerated in an airtight container for up to 3 days. Store cooked bacon in the refrigerator for up to 4 days at 40°F or below. Once assembled, tartines should not be left at room temperature for longer than 2 hours.
Ingredient Substitutions
Use walnuts, cashews, or sunflower seeds in place of almonds. Kale or arugula can substitute for spinach. Multigrain bread or sourdough can be swapped for thick-cut bread. For a vegetarian option, omit the bacon.
Disclaimer
Consuming raw or undercooked meat may increase your risk of foodborne illness. Always follow USDA guidelines for safe cooking and storage.