Avocado Mozzarella Tartine

My neighbor knocked on my door one Saturday morning with a bag of avocados that were all ripening at once. I had mozzarella in the fridge and good bread from the bakery, so I threw this together without thinking twice. The way the cheese bubbled under the broiler while the avocado stayed cool and creamy underneath felt like a small revelation. It's become my default when I need something satisfying but don't want to commit to a full meal.

I made this for a friend who claimed she didn't like avocado toast because it was too trendy. She ate both servings and asked for the non-recipe. Sometimes the cheese is all it takes to win someone over. We sat on the back porch with our plates and let the basil smell mix with the afternoon air. It wasn't fancy, but it felt right.

Ingredients

• Rustic country bread or sourdough: Thicker slices hold up better under the broiler and give you a sturdy base that won't go soggy.
• Ripe avocado: It should yield slightly when you press it, if it's rock hard, let it sit on the counter for a day or two.
• Fresh lemon juice: Keeps the avocado from browning and adds a bright note that balances the richness.
• Salt and black pepper: Don't skip seasoning the avocado itself, it makes all the difference.
• Fresh mozzarella: The kind packed in water melts beautifully and stays creamy, not rubbery.
• Extra virgin olive oil: A drizzle at the end adds a fruity richness that ties everything together.
• Fresh basil leaves: Optional, but the herbal sweetness is a lovely touch if you have it.
• Crushed red pepper flakes: Just a pinch gives a gentle heat that wakes up the whole bite.

Instructions

Get the broiler ready:

Preheat your oven broiler or toaster oven to high so it's blazing hot when you're ready to melt the cheese. This ensures a quick, bubbly finish without drying out the bread.

Toast the bread:

Toast both sides until golden and crisp, you want a sturdy base that won't wilt under the toppings. The edges should be just starting to darken.

Mash the avocado:

Scoop the avocado into a bowl, add lemon juice, salt, and pepper, then mash with a fork until mostly smooth but with some texture. Taste it and adjust the seasoning.

Spread and layer:

Spread the avocado evenly over each toasted slice, then arrange the mozzarella slices on top. Try to cover most of the surface so every bite gets cheese.

Broil until bubbly:

Place the tartines on a baking tray and broil for 2 to 3 minutes, watching closely so the cheese melts and bubbles but doesn't burn. The mozzarella should look glossy and just starting to brown in spots.

Finish and serve:

Drizzle with olive oil and scatter basil and red pepper flakes if you're using them. Serve immediately while the cheese is still gooey and warm.

Pin It

The first time I made this for myself on a weekday afternoon, I realized I'd been overthinking lunch for years. Standing at the counter with the warm tartine in my hand, I felt like I'd unlocked something simple and good. It's the kind of thing that makes you want to invite someone over just to share it.

Making It Your Own

I've added sliced cherry tomatoes when they're in season, and the juicy burst against the creamy avocado is wonderful. A drizzle of balsamic glaze brings a sweet tang that works surprisingly well. If you want to make it heartier, a poached or fried egg on top turns it into a full meal. Sometimes I'll use whole grain bread or swap in burrata if I'm feeling indulgent.

Choosing Your Bread

Sourdough is my favorite because the slight tang complements the mozzarella, but any rustic loaf with a good crust works. Avoid soft sandwich bread, it won't hold up. If you're gluten-free, look for a sturdy gluten-free artisan loaf and toast it a little longer. The bread is the foundation here, so pick something with character.

Serving and Storing

This is best eaten right away while the cheese is melted and the bread is still crisp. If you need to prep ahead, you can mash the avocado and store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Toast and assemble just before serving.

• Pair it with a simple green salad for a light lunch.
• It's perfect alongside a bowl of soup on a chilly day.
• Leftovers don't reheat well, so only make what you'll eat.

Pin It

This tartine has become one of those things I make without measuring or planning, just following what feels right. I hope it becomes that easy and satisfying for you too.

Recipe FAQs

→ Can I prepare this ahead of time?

Toast the bread and prepare the avocado mixture in advance, but assemble and broil just before serving for the best texture. The mozzarella should be warm and bubbly when eaten.

→ What bread works best for tartines?

Rustic country bread, sourdough, or ciabatta are ideal choices. They're sturdy enough to hold toppings and develop a crispy exterior when toasted without becoming fragile.

→ How do I know when the mozzarella is done?

Broil for 2–3 minutes until the cheese is fully melted and just beginning to bubble at the edges. Watch carefully to prevent over-browning or burning.

→ Can I make this dairy-free?

Yes. Replace the fresh mozzarella with dairy-free cheese alternatives that melt well, or use nutritional yeast for a cheesy flavor without dairy.

→ What variations can I try?

Add sliced cherry tomatoes, a poached egg on top, balsamic glaze, red onion, or fresh herbs like arugula or dill. Sun-dried tomatoes and pine nuts also complement the flavors beautifully.

→ Is this suitable for gluten-free diets?

Absolutely. Use certified gluten-free bread in place of regular bread, and verify that all other ingredients are gluten-free. The rest of the tartine is naturally gluten-free.