2020-05-01_Shape

78 SHAPE.COM MAY 2020

Food styling by Chelsea Zimmer; prop styling by Christine Keely. Excerpted from

Poilâne: The Secrets of the World-Famous Bread Bakery

© 2019 by Apollonia Poilâne. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

befood smart

Sweet meets savory and spicy in this unexpected

pairing of banana and avocado. “The flavors of

the two fruits complement each other, and the

chile flakes, lime, and honey add zest and bright-

ness,” says Apollonia Poilâne, the author of

Poilâne and owner of the legendary eponymous

bakery in Paris, who created this deliciously

elevated snack. Packed with fiber, healthy fats,

and potassium, the hearty toast will fuel you

straight through the afternoon. By Laura Rege

plant life

Avocado

Tartines With

Banana

and Lime

MAKES: 2

2 slices whole wheat

sourdough or rye

bread (1 inch thick)

1 ripe medium

avocado, 4 thin

slices reserved, the

rest coarsely

mashed

1 medium banana,

sliced

1 teaspoon lime zest,

plus 2 tablespoons

lime juice

Red pepper flakes

1 to 2 tablespoons

honey

Toast bread in the

broiler or a toaster

until golden on 1 side.

Spread the mashed

avocado over the

toasted sides. Arrange

the banana and avo-

cado slices on top.

Sprinkle with lime zest,

drizzle with lime juice,

and finish with a pinch

or two of red pepper

flakes. Drizzle with

honey, and serve.

PRO TIP

Toasting just one side

of the bread makes for

a better tartine, Poilâne

says. “When you take

a bite, it’s smooth and

soft on the outside with

a toasty crunch and

bite on the inside.”

photographed by CAITLIN BENSEL

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