Avocado Mozzarella Tartine

My neighbor knocked on the door one Saturday morning holding a bag of avocados from her tree. I had good bread, mozzarella in the fridge, and no plan for lunch. What came together in fifteen minutes turned into something I make at least twice a week now. It's the kind of meal that feels both indulgent and light, and somehow tastes better when you're standing at the counter eating it straight off the cutting board.

I made this for my sister the day she moved into her new apartment. We sat on the floor with our plates because the furniture hadn't arrived yet, and she said it tasted like optimism. I think about that every time I smell the bread toasting now. Food has a way of marking moments, even the quiet ones.

Ingredients

• Rustic country bread or sourdough (2 slices): The foundation here matters more than you'd think. Good crusty bread with an open crumb holds up to the avocado without getting soggy, and it crisps beautifully under the broiler.
• Ripe avocado (1): Wait until it gives just slightly when you press the skin. Too firm and it won't mash smoothly, too soft and it tastes flat. The lemon juice isn't optional, it keeps the color bright and adds a necessary zing.
• Fresh mozzarella (80 g): Not the low moisture kind. You want the soft, milky mozzarella that comes packed in water. It melts into these beautiful stretchy pools under the broiler.
• Extra virgin olive oil (1 tbsp): This is your finishing touch. A drizzle at the end adds richness and a fruity note that ties everything together.
• Fresh basil leaves and crushed red pepper flakes (optional): Basil brings a sweet herbal brightness, and the pepper flakes add just enough heat to keep things interesting.

Instructions

Get the broiler ready:

Preheat your oven broiler or toaster oven to high. You want it screaming hot so the cheese melts fast without drying out the bread.

Toast the bread:

Toast your bread slices until they're golden and crisp on both sides. You're building a sturdy base here, so don't be shy about getting some color on them.

Prepare the avocado:

Halve the avocado, twist out 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 it's mostly smooth but still has some texture.

Assemble the base:

Spread the mashed avocado evenly over each toasted slice. Don't hold back, you want a generous layer that covers the whole surface.

Add the mozzarella:

Arrange the mozzarella slices over the avocado. Try to cover most of the surface so every bite gets some of that melted cheese.

Broil until bubbly:

Place the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes. Watch closely because broilers don't mess around, you want the cheese melted and just starting to bubble and brown in spots.

Finish and serve:

Drizzle with olive oil, scatter fresh basil leaves on top if you have them, and add a pinch of crushed red pepper flakes for a little kick. Serve immediately while everything is still warm and melty.

Pin It

There was an afternoon last spring when I made these for four friends who showed up unannounced. We ate them on the back porch with cold white wine, and someone said it felt like we were in a cafe in Paris. We weren't, but for twenty minutes it didn't matter. That's the thing about simple food done right, it creates its own atmosphere.

Make It Your Own

This tartine is a starting point, not a rule. I've added sliced cherry tomatoes when they're in season, and the burst of acidity cuts through the richness beautifully. A drizzle of balsamic glaze adds a sweet tangy note that makes it feel a little fancier. If you're really hungry, top it with a poached or fried egg and suddenly you have a meal that will carry you through the afternoon.

Storage and Timing

This isn't a make ahead situation. The magic is in the contrast of textures, warm melted cheese against cool creamy avocado on crisp toast. Once it sits, the bread softens and the whole thing loses its charm. If you need to prep something in advance, mash the avocado and keep it covered with plastic wrap pressed directly on the surface to prevent browning, then assemble and broil right before serving.

What to Serve Alongside

I usually eat this on its own, but it pairs well with a simple green salad dressed with lemon and olive oil. A bowl of tomato soup turns it into a more substantial meal. If you're serving it for brunch, set out some fresh fruit and good coffee, and you're done.

• Keep extra olive oil and red pepper flakes on the table so people can adjust to their taste.
• If you're feeding a crowd, double or triple the recipe and use a large baking sheet to broil multiple tartines at once.
• Gluten free bread works perfectly here, just make sure it's sturdy enough to hold the toppings.

Pin It

Some recipes are complicated because they have to be, and some are simple because that's all they need. This one taught me that good ingredients and a hot broiler can turn into something worth making again and again.

Recipe FAQs

→ Can I prepare this tartine ahead of time?

Toast the bread and prepare the avocado mixture in advance, but assemble and broil just before serving to keep the bread crispy and cheese perfectly melted.

→ What type of mozzarella works best?

Fresh mozzarella is ideal for this dish. Buffalo mozzarella adds richness, while regular cow's milk mozzarella also works well. Avoid pre-shredded varieties for the best texture.

→ How do I prevent the avocado from browning?

Toss the mashed avocado with fresh lemon juice immediately after mashing. If preparing ahead, press plastic wrap directly onto the surface to minimize air exposure.

→ Can I use a different bread?

Absolutely. Sourdough, ciabatta, or even focaccia work wonderfully. Choose bread with a sturdy crust that can support the toppings without getting soggy.

→ What are good flavor variations?

Add sliced cherry tomatoes, a drizzle of balsamic glaze, roasted red peppers, or a fried egg on top. Fresh microgreens or arugula also complement the creamy avocado beautifully.

→ Is this suitable for dietary restrictions?

Yes, use gluten-free bread for celiac diets. For dairy-free diets, substitute dairy-free cheese. It's naturally vegetarian and can easily be made vegan with plant-based alternatives.