Avocado Mozzarella Tartine

My kitchen was a mess of half-unpacked groceries when I threw this together on a Tuesday afternoon, too hungry to think straight. I had bread going stale, an avocado that needed using, and a ball of mozzarella left over from pizza night. What started as desperation turned into something I now crave at least twice a week. The contrast between the creamy avocado and the hot, stretchy cheese is oddly addictive.

I made this for my sister when she stopped by unannounced, and she stood at the counter eating it with her coat still on. She kept saying it was just avocado toast, but then she asked for the recipe three times before leaving. Sometimes the simplest things are the hardest to forget.

Ingredients

• Rustic country bread or sourdough: The thicker and crustier, the better, it needs to hold up under the weight of toppings and stay crisp even after broiling.
• Ripe avocado: Press gently near the stem, if it yields slightly, its ready, and always add lemon juice right away to keep it from browning.
• Fresh lemon juice: This is not optional, it brightens the avocado and keeps it looking green instead of gray.
• Salt and freshly ground black pepper: Season generously, avocado can taste flat without enough salt.
• Fresh mozzarella: The soft kind packed in water, not the rubbery pre-shredded stuff, it melts into creamy puddles under the broiler.
• Extra virgin olive oil: A good drizzle at the end adds richness and ties everything together.
• Fresh basil leaves: Tear them by hand just before serving, the aroma makes the whole dish feel alive.
• Crushed red pepper flakes: A pinch adds just enough heat to wake up your taste buds without overwhelming anything.

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 the slices until theyre golden and crisp on both sides. If theyre too pale, they will get soggy under the toppings.

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 but still a little chunky. I like leaving some texture so every bite feels different.

Spread and layer:

Spread the mashed avocado evenly over the toasted bread, then arrange the mozzarella slices on top. Dont be shy with the 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 as soon as the mozzarella melts and starts to bubble.

Finish and serve:

Drizzle with olive oil and scatter fresh basil and red pepper flakes over the top if youre using them. Serve immediately while the cheese is still gooey and the bread is warm.

Save

The first time I served this at brunch, my friend asked if I had taken a cooking class. I laughed because I had literally invented it out of leftovers and impatience. But thats the thing about simple food done right, it does not need a backstory to impress anyone.

Making It Your Own

I have added thin slices of tomato under the cheese when I had them on hand, and the extra acidity cuts through the richness beautifully. A drizzle of balsamic glaze at the end makes it taste almost restaurant-worthy. Once I cracked a fried egg on top and ate it with a knife and fork, and it turned into a full meal that kept me full for hours.

Choosing Your Bread

The bread matters more than you think. I have tried this on soft sandwich bread and it turned into a soggy mess within minutes. Sourdough or a thick country loaf with a chewy crust holds up under the broiler and gives you something to bite into. If you are gluten-free, find the sturdiest loaf you can, the thin stuff will not survive.

Serving Suggestions

I usually eat this standing at the counter, but it works just as well plated with a simple green salad on the side. It is perfect for a light lunch when you do not want anything heavy, or as a snack that actually fills you up.

• Pair it with a cold glass of white wine or sparkling water with lemon.
• Serve it alongside soup for a more substantial meal.
• Cut it into smaller pieces and serve it as an appetizer at casual gatherings.

Save

This is the kind of recipe that does not ask much from you but gives back more than it should. Make it once and I promise it will become part of your regular rotation.

Recipe FAQs

→ What type of bread works best for this tartine?

Rustic country bread or sourdough are ideal choices for their sturdy texture and ability to support the toppings without becoming soggy. They toast beautifully and provide excellent contrast to the creamy avocado and melted cheese.

→ How do I prevent the avocado from browning?

Toss the mashed avocado with fresh lemon juice immediately after preparing it. The acidity slows oxidation significantly. If making ahead, press plastic wrap directly onto the surface to minimize air exposure.

→ Can I use a different type of cheese?

Yes, fresh mozzarella is preferred for its mild flavor and melting quality, but burrata, feta, or goat cheese work beautifully as well. Adjust broiling time based on the cheese's melting characteristics.

→ How long should I broil the tartines?

Broil for 2-3 minutes until the mozzarella is melted and just beginning to bubble. Watch carefully to avoid burning. The time varies depending on your broiler's intensity and the cheese thickness.

→ What are some creative variations?

Top with sliced cherry tomatoes, a poached or fried egg, roasted red peppers, or caramelized onions. A drizzle of balsamic glaze adds depth, while fresh herbs like arugula or microgreens enhance freshness.

→ Is this suitable for dietary restrictions?

This is naturally vegetarian. For gluten-free diets, use gluten-free bread. For dairy-free, substitute the mozzarella with dairy-free alternatives. Always check product labels for allergen information.