Avocado Mozzarella Tartine

One Saturday morning, I was staring into the fridge with nothing but half a loaf of sourdough and a lonely avocado. My stomach was growling, and I didn't want anything complicated. That's when I spotted the ball of mozzarella hiding behind the milk, and something just clicked. Five minutes later, I was biting into something that felt like a warm hug with a crunch, and I've been making it ever since.

I made this for my sister once when she dropped by unannounced, still in her work clothes and visibly exhausted. She took one bite, closed her eyes, and said it tasted like someone actually cared. That comment stuck with me. Sometimes the simplest things, made with a little attention, mean the most.

Ingredients

• Rustic country bread or sourdough (2 slices): The foundation of everything here, it needs to be sturdy enough to hold the toppings without going soggy, and sourdough adds that subtle tang that plays beautifully with the richness.
• Ripe avocado (1): Look for one that yields slightly to gentle pressure, not mushy but not rock hard either, because underripe avocado is a disappointment no amount of lemon can fix.
• Fresh lemon juice (1 tsp): This keeps the avocado bright and prevents that sad browning, plus it adds a little zing that wakes everything up.
• Salt and freshly ground black pepper: Don't skip the pepper, it cuts through the creaminess and adds just enough bite.
• Fresh mozzarella (80 g, sliced): The soft, milky kind that melts into gooey puddles, not the pre-shredded stuff that sits there like rubber.
• Extra virgin olive oil (1 tbsp): A drizzle at the end makes everything glossy and adds a fruity richness.
• Fresh basil leaves (optional): They smell like summer and add a pop of color that makes the whole thing feel intentional.
• Crushed red pepper flakes (optional): Just a pinch gives it a little heat and complexity without overwhelming anything.

Instructions

Get the oven ready:

Preheat your broiler or toaster oven to high so it's blazing hot and ready to work fast. You want that mozzarella to melt and bubble quickly without drying out the bread.

Toast the bread:

Toast both slices until they're golden and crisp on both sides, with just a little give in the center. You're building a sturdy base that won't collapse under all that creamy topping.

Mash the avocado:

Halve the avocado, twist out the pit, and scoop the flesh into a small bowl, then add lemon juice, salt, and pepper and mash it with a fork until it's mostly smooth but still has a few chunky bits for texture. Taste it and adjust the seasoning, because this is your chance to get it right.

Spread and layer:

Spread the mashed avocado evenly over each piece of toasted bread, then lay the mozzarella slices on top in a single layer. Don't be shy with the cheese, it's what makes this feel indulgent.

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 starts to bubble and turn golden in spots. Pull them out the second they look ready, because broilers are fast and unforgiving.

Finish and serve:

Drizzle with olive oil, scatter fresh basil leaves and a pinch of red pepper flakes if you're using them, and serve immediately while everything is still warm and gooey. This is not a dish that waits.

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The first time I served this to friends at brunch, I almost apologized for how simple it was. But they devoured it in silence, then asked for the recipe like I'd done something complicated. That's when I realized that good food doesn't have to be fussy, it just has to taste alive.

Making It Your Own

I've added sliced cherry tomatoes on top before broiling, and the burst of sweetness when they warm up is lovely. A drizzle of balsamic glaze after it comes out of the oven adds a tangy richness that plays well with the mozzarella. If you're hungry enough, crack an egg on top and fry it separately, then slide it onto the tartine just before serving.

What to Serve Alongside

This is filling enough on its own for a light lunch, but it pairs beautifully with a simple green salad dressed in lemon and olive oil. A bowl of tomato soup on a cold day turns it into something cozy and complete. If you're making it for breakfast, a cup of strong coffee and some fresh fruit is all you need.

Storage and Reheating

Honestly, this is best eaten fresh, right after it comes out of the broiler. If you have leftovers, the avocado will brown and the bread will soften, but you can reheat it gently in a toaster oven to crisp things back up. Don't expect miracles though, this is a dish meant to be devoured in the moment.

• Prep the avocado mash ahead and store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.
• Toast the bread fresh each time for the best texture.
• Assemble and broil right before serving for maximum impact.

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This tartine taught me that some of the best meals happen when you stop overthinking and just trust what's in front of you. Make it once, and it'll become your go to whenever you need something quick, satisfying, and just a little bit special.

Common Questions

→ Can I prepare the avocado ahead of time?

Avocado browns quickly when exposed to air. For best results, prepare the avocado mixture just before assembling. If preparing ahead, squeeze extra lemon juice over the surface and press plastic wrap directly onto it to minimize browning.

→ What bread works best for tartines?

Rustic country bread, sourdough, or ciabatta are ideal choices. Look for bread with a crisp crust and open crumb structure that toasts well and holds up to toppings without becoming soggy.

→ How do I prevent the bread from getting soggy?

Toast the bread until it's thoroughly crisp and golden. This creates a protective barrier that prevents moisture from the avocado and mozzarella from soaking in. Serve immediately after broiling for optimal texture.

→ Can I use different types of cheese?

Yes, fresh mozzarella is traditional but you can substitute burrata, feta, or goat cheese. Each will offer different flavor profiles—burrata adds creaminess, feta brings tanginess, and goat cheese provides earthiness.

→ What can I add to make it more filling?

Top with a poached or fried egg for protein, add sliced tomatoes or cucumber for freshness, or layer in some prosciutto or smoked salmon for richness. A drizzle of balsamic reduction also adds depth.

→ Is this suitable for meal prep?

Components can be prepared separately—toast bread and store in an airtight container, keep avocado mixture chilled with lemon juice, and slice mozzarella ahead. Assemble and broil just before serving for the best results.