Save I was staring into my fridge one afternoon, hungry but uninspired, when I spotted a lone avocado next to a ball of mozzarella I'd bought for pizza that never happened. The bread was good, the kind with a crackly crust, and suddenly it all clicked. I toasted the slices, smashed the avocado with lemon and salt, piled on the cheese, and slid it under the broiler. The smell that filled my kitchen, nutty and rich and just slightly charred, made me forget I was improvising.
The first time I made this for a friend, she was skeptical about the avocado and cheese pairing. But after one bite, she went quiet, then asked if I had another piece of bread. We ended up making a second round together, laughing as we tried to keep the mozzarella from sliding off under the broiler. It became our go-to whenever one of us needed a quick pick-me-up, proof that simple combinations can feel like small celebrations.
Ingredients
- Rustic country bread or sourdough: The sturdy crust holds up beautifully under the weight of toppings and gets wonderfully crisp when toasted, giving every bite texture.
- Ripe avocado: Look for one that yields slightly to gentle pressure; too firm and it won't mash smoothly, too soft and it can taste off.
- Fresh lemon juice: This brightens the avocado and keeps it from browning, plus it cuts through the richness in a way that feels essential.
- Salt and black pepper: Season generously, the avocado needs it to come alive and the mozzarella will carry that seasoning through the whole bite.
- Fresh mozzarella: The kind packed in water has a delicate, milky flavor that melts into creamy pools, far better than the rubbery pre-shredded stuff.
- Extra virgin olive oil: A good drizzle at the end adds a fruity, peppery note that ties everything together.
- Fresh basil leaves: Optional but recommended, they bring a sweet herbal lift that makes the tartine feel more intentional.
- Crushed red pepper flakes: Just a pinch adds warmth and a subtle kick that balances the creaminess.
Instructions
- Get the oven ready:
- Preheat your broiler or toaster oven to high so it's blazing hot when the tartines go in. This ensures the mozzarella melts quickly without drying out the bread.
- Toast the bread:
- Toast both slices until they're golden and crisp on both sides, you want a sturdy base that won't get soggy. Let them cool slightly so they're easier to handle.
- Prepare the avocado:
- Halve the avocado, twist to remove the pit, and scoop the flesh into a small bowl. Add the 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 for texture.
- Spread the avocado:
- Divide the mashed avocado evenly between the two toasted slices, spreading it all the way to the edges. This creates a creamy foundation for the cheese.
- Add the mozzarella:
- Lay the mozzarella slices over the avocado, overlapping them slightly if needed. Don't worry about perfection, it'll all melt together.
- Broil until bubbly:
- Place the tartines on a baking tray and broil for 2 to 3 minutes, watching closely, until the mozzarella melts and starts to bubble with golden spots. Pull them out as soon as they look ready, broilers work fast.
- Finish and serve:
- Drizzle each tartine with olive oil, scatter fresh basil leaves on top, and add a pinch of red pepper flakes if you like a little heat. Serve immediately while the cheese is still gooey and the bread is warm.
Save One morning I made this for breakfast instead of lunch, adding a fried egg on top, and it became a weekend ritual. The yolk broke over the melted cheese and avocado, turning everything golden and luscious. It's one of those meals that feels indulgent even though it's just a few good ingredients treated right, the kind of thing that makes you slow down and actually taste your food.
Making It Your Own
I've added halved cherry tomatoes before broiling, and their juices mingle with the cheese in a way that's almost jammy. A drizzle of balsamic glaze after it comes out of the oven adds a sweet tang that plays beautifully against the creamy avocado. If you want more protein, a poached or fried egg on top turns this into a meal that will carry you through the afternoon. Sometimes I swap the basil for arugula or sprinkle on everything bagel seasoning for a different kind of bite.
Choosing Your Bread
Sourdough is my favorite because of its tangy flavor and chewy texture, but any rustic bread with a good crust works beautifully. I've used ciabatta, multigrain, even a thick slice of seeded rye, and each one brings its own character. The key is to avoid soft sandwich bread, it won't hold up under the weight of the toppings and tends to get soggy. If you're gluten-free, look for a sturdy gluten-free sourdough or country loaf that can handle a good toast and some heft.
Serving and Storage
This tartine is best eaten right away, while the mozzarella is still warm and stretchy and the bread has that fresh-from-the-oven crunch. If you need to prep ahead, you can toast the bread and mash the avocado in advance, but don't assemble until you're ready to broil. Leftovers don't keep well since the avocado browns and the bread softens, but honestly, I've never had any left over.
- Serve with a simple green salad dressed in lemon vinaigrette for a light, balanced meal.
- Pair with a bowl of tomato soup for a cozy lunch that feels more substantial.
- If serving to guests, arrange the tartines on a wooden board with extra basil and olive oil on the side.
Save This tartine has become one of those recipes I turn to when I want something satisfying without much fuss, proof that a few quality ingredients and a hot broiler can make magic. It's simple, but it never feels boring.
Recipe FAQs
- → What type of bread works best for this tartine?
Rustic country bread or sourdough work excellently due to their sturdy texture and ability to hold toppings without becoming soggy. Both have enough body to support the creamy avocado and melted cheese while maintaining a satisfying crunch.
- → How do I prevent the avocado from browning?
Toss your mashed avocado with fresh lemon juice immediately after mashing. The citric acid prevents oxidation and browning. If preparing ahead, press plastic wrap directly onto the surface of the avocado mixture to minimize air exposure.
- → Can I make this without a broiler?
Yes, you can use a regular toaster oven at high temperature or even a stovetop skillet. Toast the bread first, then assemble and heat gently in a covered skillet over medium-low heat until the cheese melts, about 3-4 minutes.
- → What are good variations to try?
Add sliced cherry tomatoes for brightness, a drizzle of balsamic reduction for depth, or top with a poached or fried egg for a heartier meal. Fresh herbs like arugula or mint, roasted red peppers, or caramelized onions also complement the flavors beautifully.
- → Is this suitable for dietary restrictions?
The tartine is naturally vegetarian. For gluten-free, substitute with gluten-free bread. For dairy-free, replace mozzarella with dairy-free cheese alternatives. Always check product labels for cross-contamination warnings.