Avocado Mozzarella Tartine

I was halfway through a workday, stomach growling, when I realized I had exactly one ripe avocado and some leftover mozzarella in the fridge. I wasn't in the mood for yet another plain toast. What started as desperation turned into something ridiculously satisfying: crispy bread, creamy avocado, and molten cheese all coming together in under fifteen minutes. The broiler did its magic, and suddenly lunch felt like an event.

The first time I made this for a friend, she watched skeptically as I smashed avocado onto toast and piled cheese on top. Then the broiler worked its magic, and she went silent. Two minutes later, she was scraping every last bit off her plate and asking why we'd been settling for plain avocado toast all this time. Sometimes the simplest tweak changes everything.

Ingredients

• Rustic country bread or sourdough (2 slices): Thicker slices hold up better under the broiler and give you that perfect crisp-to-chew ratio, sourdough adds a slight tang that plays beautifully with creamy avocado.
• Ripe avocado (1): The riper, the creamier, press gently near the stem end and it should give just slightly, rock-hard avocados will not mash well no matter how hard you try.
• Fresh lemon juice (1 tsp): Brightens the avocado and keeps it from turning brown, plus it cuts through the richness of the cheese.
• Salt and freshly ground black pepper: Essential for bringing out the flavor of the avocado, don't skip the pepper, it adds a gentle bite.
• Fresh mozzarella (80 g, about 3 oz), sliced: The fresh kind melts into gooey pockets of creaminess, not the low moisture stuff meant for pizza, it won't have the same luscious texture.
• Extra virgin olive oil (1 tbsp): A finishing drizzle adds richness and a fruity note, use the good stuff here since you'll actually taste it.
• Fresh basil leaves (optional): Adds a pop of color and a sweet, peppery aroma that makes this feel restaurant worthy.
• Crushed red pepper flakes (optional): A pinch of heat wakes up the whole dish if you're in the mood for a little kick.

Instructions

Get the broiler going:

Preheat your oven broiler or toaster oven to high heat. You want it screaming hot so the cheese melts fast without drying out the bread.

Toast the bread:

Toast your bread slices until they're crisp and golden on both sides, either under the broiler for a minute per side or in a toaster. The crunch is non-negotiable here.

Smash the avocado:

Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lemon juice, a good pinch of salt, and a few grinds of black pepper, then mash with a fork until mostly smooth but still a bit chunky.

Spread and layer:

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

Broil until bubbly:

Place the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes, watching closely. Pull them out when the mozzarella is melted and just starting to bubble and brown in spots.

Finish and serve:

Drizzle with olive oil, scatter fresh basil leaves on top if you have them, and add a pinch of crushed red pepper flakes for heat. Serve immediately while the cheese is still molten and the bread is warm.

Pin it

One Saturday morning, I made these for breakfast and ate them standing at the counter, too impatient to sit down. The way the warm mozzarella mixed with the cool avocado felt like breaking some unspoken food rule in the best way. It became my go-to whenever I wanted something that felt indulgent but didn't require a recipe or a plan.

What to Do with Leftovers

Honestly, there are rarely leftovers, but if you have extra smashed avocado, store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. It'll keep for a day in the fridge and makes a great spread for sandwiches or scrambled eggs. Leftover mozzarella can be torn into salads or melted over roasted vegetables.

How to Make It Your Own

I've added halved cherry tomatoes before broiling for a burst of sweetness, and I've drizzled balsamic glaze over the top for a tangy finish. A poached or fried egg on top turns this into a full meal, the runny yolk mixing with the avocado is almost unfairly good. Some days I skip the basil and use arugula for a peppery crunch.

Serving Suggestions

This tartine works as a quick lunch, a light dinner with a side salad, or even a fancy-looking snack when friends drop by unexpectedly. Pair it with a simple green salad dressed in lemon vinaigrette, or serve it alongside a bowl of tomato soup for dipping. It also makes a great brunch item if you're hosting and want something impressive that doesn't chain you to the stove.

• Serve with a handful of mixed greens tossed in olive oil and lemon.
• Pair with a chilled white wine or sparkling water with lime.
• Cut into smaller pieces and serve as an appetizer at casual gatherings.

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This tartine proved to me that you don't need a long ingredient list or complicated techniques to make something memorable. Sometimes all it takes is good bread, ripe avocado, and a few minutes under the broiler.

Recipe FAQs

→ Can I prepare the avocado mixture ahead of time?

While you can mash the avocado in advance, it's best to add lemon juice immediately to prevent browning. Prepare it no more than 30 minutes before serving, and keep it covered with plastic wrap pressed directly onto the surface.

→ What type of bread works best for this tartine?

Rustic country bread, sourdough, or a sturdy artisan loaf are ideal choices. These have enough structure to support the toppings without becoming soggy. Avoid soft sandwich bread, which tends to collapse under the weight.

→ How do I know when the mozzarella is perfectly melted?

Watch for the cheese to become soft and creamy with slight bubbling around the edges, typically 2-3 minutes under the broiler. Don't over-broil, as the mozzarella can separate and become oily if heated too long.

→ Can I make this with dairy-free alternatives?

Yes, substitute the mozzarella with dairy-free mozzarella alternatives available at most grocery stores. These melt similarly and provide a comparable texture, though the flavor profile will be slightly different.

→ What variations can I try with this tartine?

Add sliced cherry tomatoes for freshness, drizzle with balsamic glaze for sweetness, top with a fried or poached egg for protein, or sprinkle microgreens and crispy pancetta for more complexity and depth.