Save I was craving something quick but felt like I needed actual food, not just a snack. The avocado was sitting on the counter, perfectly ripe, and I had some good bread and a ball of mozzarella in the fridge. I figured I'd mash the avocado on toast and melt some cheese on top, nothing fancy. When I pulled it out from under the broiler and took that first bite, the creamy avocado with the gooey, slightly browned mozzarella was so satisfying I made it again the next day.
My friend came over one afternoon looking exhausted from meetings, and I made these without asking. She stood in the kitchen holding the tartine with both hands, quiet for a moment, then said it was exactly what she needed. Sometimes food doesn't have to be complicated to feel like care.
Ingredients
- Rustic country bread or sourdough: The bread is the foundation here, so use something with structure and flavor that can hold up to the toppings without getting soggy.
- Ripe avocado: Make sure it gives slightly when you press it, if it's too firm it won't mash smoothly, and if it's too soft it can taste off.
- Fresh lemon juice: Just a teaspoon brightens the avocado and keeps it from turning brown too quickly.
- Fresh mozzarella: The soft, milky kind that comes in a ball or log melts beautifully and doesn't overpower the avocado.
- Extra virgin olive oil: A drizzle at the end adds richness and ties everything together with a fruity note.
- Fresh basil leaves: Optional but worth it, they add a sweet herbal pop that feels summery even in winter.
- Crushed red pepper flakes: A pinch gives just enough heat to wake up the creaminess without stealing the show.
Instructions
- Toast the bread:
- Preheat your broiler or toaster oven to high, then toast the bread slices until they're golden and crisp on both sides. You want them sturdy enough to support the toppings without bending.
- Mash the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, a pinch of salt, and some black pepper, then mash with a fork until it's mostly smooth but still has a few chunks for texture.
- Spread and layer:
- Spread the mashed avocado evenly over each toasted bread slice, then lay the mozzarella slices on top in a single layer. Don't worry if they overlap a little.
- Broil until bubbly:
- Place the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes. Watch closely, the mozzarella should melt and start to bubble and brown just at the edges.
- Finish and serve:
- Drizzle with olive oil, scatter fresh basil leaves and a pinch of red pepper flakes if you like, and serve immediately while the cheese is still gooey.
Save One morning I added a fried egg on top and ate it standing at the counter, yolk running into the avocado and cheese. It turned a simple tartine into something I thought about for days. Now I keep the ingredients stocked just in case.
Make It Your Own
I've added halved cherry tomatoes before broiling, and the sweetness they release is wonderful against the creamy base. A drizzle of balsamic glaze at the end adds a tangy depth that makes it feel a little fancier. If you want more substance, a poached or fried egg on top turns this into a proper meal that still feels light.
Choosing Your Bread
I've tried this with all kinds of bread, and sourdough is my favorite because the tang plays well with the richness of the avocado and cheese. A sturdy country loaf works too, just make sure it's thick enough to stay crisp under the broiler. If you're using gluten-free bread, toast it a bit longer so it doesn't get soggy once you add the avocado.
Storing and Timing
This is best eaten right away, the contrast between warm cheese and cool avocado is part of what makes it so good. If you need to prep ahead, mash the avocado with lemon juice and cover it tightly with plastic wrap pressed directly onto the surface to prevent browning. Toast the bread and melt the cheese just before serving.
- Leftover mashed avocado keeps for a few hours in the fridge if sealed well.
- You can toast the bread in advance and reheat it briefly before adding toppings.
- Fresh mozzarella lasts about a week in the fridge once opened, stored in its brine.
Save This tartine is the kind of thing I make when I want to feel taken care of without spending half the day in the kitchen. It's simple, but it never feels like I'm settling.
Recipe FAQ Section
- → Can I prepare the avocado ahead of time?
It's best to assemble the tartine just before serving to prevent the avocado from browning. However, you can toss the mashed avocado with extra lemon juice and cover it tightly with plastic wrap to minimize oxidation for up to 2 hours.
- → What type of bread works best?
Rustic country bread or sourdough are ideal for their sturdy texture and slight tang. Any hearty bread with good structure will work, but avoid very soft white bread as it may become soggy.
- → How do I know when the mozzarella is perfectly melted?
Watch for the cheese to become creamy and just start bubbling at the edges, typically 2–3 minutes under the broiler. Avoid over-broiling as fresh mozzarella can become rubbery if heated too long.
- → Can I make this gluten-free or dairy-free?
Yes. Use certified gluten-free bread for a gluten-free version. For dairy-free, substitute the mozzarella with dairy-free cheese or nutritional yeast for a savory boost. Always check product labels for allergens.
- → What variations can I add?
Try adding sliced cherry tomatoes, a drizzle of balsamic glaze, or fresh microgreens for color and flavor. For a heartier meal, top with a poached or fried egg before serving. Experiment with different garnishes like pesto or roasted red peppers.