Save on Pinterest There was an afternoon last spring when I stood in front of my open fridge, staring at a perfectly ripe avocado and half a ball of mozzarella, wondering what to make that wouldn't require turning on the stove. I had just bought a gorgeous loaf of sourdough that morning, and the idea struck me: why not combine all three? Five minutes later, I was pulling a bubbling, golden tartine from under the broiler, and I haven't stopped making it since. It's become my go-to when I want something that feels special but comes together in the time it takes to boil water for pasta.
I made this for a friend who showed up unexpectedly one Saturday, and she couldn't believe I'd whipped it up on the spot. We sat by the window with our tartines, the mozzarella still stretching between bites, and she asked for the recipe three times before she left. Now she texts me photos every time she makes it, each version a little different, with cherry tomatoes or arugula or a drizzle of hot honey.
Ingredients
- Rustic country bread or sourdough: The thicker and sturdier the slice, the better it holds up under the creamy toppings and broiler heat, so don't skimp on quality here.
- Ripe avocado: You want it soft enough to mash easily but not so overripe that it tastes bitter, and the lemon juice keeps it bright green and fresh tasting.
- Fresh lemon juice: Just a teaspoon wakes up the avocado and keeps it from turning brown if you need to prep it a few minutes ahead.
- Salt and black pepper: Season generously, especially the avocado, because that's where most of the flavor comes from in the base layer.
- Fresh mozzarella: The kind packed in water melts beautifully and stays creamy, not rubbery, so avoid the pre-shredded stuff if you can.
- Extra virgin olive oil: A good drizzle at the end adds richness and a subtle fruity note that ties everything together.
- Fresh basil leaves: Optional but worth it, they add a pop of color and a sweet herbal note that complements the mozzarella perfectly.
- Crushed red pepper flakes: A pinch gives just enough heat to balance the richness without overpowering the delicate flavors.
Instructions
- Get the broiler hot:
- Preheat your oven broiler or toaster oven to high so it's ready to melt the cheese quickly without drying out the bread. This step makes all the difference in getting that bubbly, golden top.
- Toast the bread:
- Toast your slices until they're crisp and golden on both sides, sturdy enough to support the toppings without getting soggy. You want a good crunch that contrasts with the creamy layers.
- Mash the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a small bowl, then add lemon juice, salt, and pepper and mash with a fork until mostly smooth with a few chunks. Taste it and adjust the seasoning, this is your flavor foundation.
- Spread the avocado:
- Spread the mashed avocado evenly over each toasted slice, making sure to go all the way to the edges. A generous layer means every bite is creamy and satisfying.
- Layer the mozzarella:
- Arrange the mozzarella slices on top of the avocado, overlapping slightly if needed to cover the surface. Don't worry about perfection, it all melts together beautifully.
- Broil until bubbly:
- Place the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes, watching closely until the mozzarella melts and just starts to bubble and brown. Pull them out as soon as you see those golden spots.
- 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. These are best eaten right away, while everything is warm and the textures are at their peak.
Save on Pinterest One morning I made this for breakfast and added a fried egg on top, and it turned into something I crave constantly now. The yolk broke over the mozzarella and avocado, creating this rich, golden sauce that soaked into the toast, and I realized this little tartine could be whatever I needed it to be. It's the kind of recipe that grows with you, adapting to your pantry and your mood without ever losing its charm.
How to Pick the Perfect Avocado
I used to buy avocados based on color alone until I learned the squeeze test, and it changed everything. Hold the avocado in your palm and apply gentle pressure, if it yields slightly without feeling mushy, it's ready to use. If it's rock hard, let it sit on the counter for a day or two, and if you need to speed things up, tuck it in a paper bag with a banana.
Swaps and Add-Ons I've Tried
I've topped this with everything from sliced radishes to microgreens to a drizzle of balsamic glaze, and it's never been bad. Cherry tomatoes add a burst of sweetness and acidity that balances the richness, and a handful of arugula on top makes it feel more like a composed salad. For a heartier version, I sometimes add a poached egg or even some smoked salmon, and suddenly it's brunch-worthy.
Storage and Make-Ahead Tips
This is really best made and eaten immediately, but you can prep the components ahead if you need to. Mash the avocado and store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning, and slice the mozzarella and keep it in the fridge until you're ready to assemble. Toast the bread and broil the tartines right before serving so everything stays crisp and warm.
- If you must store leftovers, keep the components separate and reheat the bread under the broiler before reassembling.
- The avocado mixture will stay green for a few hours if you press plastic wrap directly against it and refrigerate.
- Use gluten-free bread or dairy-free cheese to accommodate dietary needs without losing the spirit of the dish.
Save on Pinterest This tartine has become my proof that good food doesn't have to be complicated or take all afternoon. I hope it becomes one of those recipes you turn to when you need something quick, satisfying, and just a little bit special.
Recipe Questions & Answers
- → Can I prepare the avocado in advance?
It's best to prepare the avocado just before assembling to prevent browning. If you need to prepare ahead, toss the mashed avocado with extra lemon juice and cover with plastic wrap directly on the surface to minimize oxidation.
- → What bread works best for tartines?
Rustic country bread, sourdough, or focaccia work wonderfully as they hold up well to broiling and maintain their crispy exterior. Avoid soft breads that may become too moist when topped.
- → How do I know when the mozzarella is perfectly melted?
Broil for 2–3 minutes until the cheese is soft and just starting to bubble around the edges. Watch carefully to avoid over-browning the bread or making the mozzarella overly runny.
- → Can I make this without broiling?
Yes, you can use fresh mozzarella without melting it for a cooler version, or gently warm the assembled tartines in a 350°F oven for 5 minutes instead of broiling.
- → What are good additions to customize this tartine?
Sliced cherry tomatoes, balsamic glaze, a poached egg, roasted red peppers, or thin prosciutto all pair beautifully. A pinch of crushed red pepper flakes adds a nice heat.
- → Is this suitable for meal prep?
The components can be prepped separately—toast bread, prepare avocado, and slice mozzarella—but assemble and broil just before eating for the best texture and warmth.