Avocado Mozzarella Tartine

I was elbow-deep in a morning scramble when I realized I'd forgotten to buy groceries again. The fridge held a lone avocado, half a ball of mozzarella, and some sourdough from the weekend. What started as desperation turned into discovery—this tartine became my go-to when I needed something fast but didn't want to feel like I was settling. The cheese bubbling under the broiler, the smell of olive oil hitting warm toast, it all felt like more effort than it actually was.

The first time I made this for a friend, she was skeptical—avocado and mozzarella seemed like an odd pairing to her. Then she took a bite and went quiet, which is always a good sign. By the time she finished, she'd already asked me to write down what I did. I didn't have much to write, which made it even better.

Ingredients

• Rustic country bread or sourdough: The sturdy crust holds up under all that creamy topping without turning soggy, and the chew gives you something to sink your teeth into.
• Ripe avocado: You want it soft enough to mash easily but not so far gone that it tastes bitter—press gently near the stem, it should give just a little.
• Fresh lemon juice: This brightens the avocado and keeps it from browning if you're not eating right away, plus it cuts through the richness.
• Salt and freshly ground black pepper: Don't skip seasoning the avocado itself, it needs more than you think to really come alive.
• Fresh mozzarella: The soft, milky kind in water or vacuum-sealed works best here, it melts into these gorgeous creamy pools under the broiler.
• Extra virgin olive oil: A good drizzle at the end adds a peppery, fruity note that ties everything together.
• Fresh basil leaves: Optional, but those few torn leaves make it smell like summer even in the middle of February.
• Crushed red pepper flakes: Just a pinch adds a little heat that plays nicely with the cool avocado.

Instructions

Get the broiler ready:

Preheat your oven broiler or toaster oven to high so it's screaming hot when the tartines go in. This ensures the cheese melts fast without drying out the bread.

Toast the bread:

Toast your slices until they're golden and crisp on both sides—you want a solid base that won't get soggy under the avocado. If they're too pale, they'll turn limp.

Mash the avocado:

Halve the avocado, pop out the pit, and scoop the flesh into a bowl, then add lemon juice, salt, and pepper and mash with a fork until mostly smooth with a few chunks left. Taste it now, this is your chance to adjust the seasoning.

Spread and layer:

Spread the avocado evenly over each toasted slice, then arrange the mozzarella slices on top. Don't be shy with the cheese, it shrinks a bit as it melts.

Broil until bubbly:

Set the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes, watching closely so the cheese melts and bubbles but doesn't brown too much. Pull them out as soon as you see those first little golden spots.

Finish and serve:

Drizzle with olive oil, scatter basil leaves and a pinch of red pepper flakes if you like, then serve immediately while the cheese is still gooey. This is not a dish that waits well.

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There was an afternoon last spring when I made these for lunch on the back porch, the sun warm but not too hot yet. My neighbor leaned over the fence and asked what smelled so good. I handed one over still warm from the oven and watched her face light up. Sometimes the simplest things are what people remember.

Making It Your Own

I've added sliced cherry tomatoes on top before broiling and they burst into sweet little pockets of juice that mix with the cheese. A drizzle of balsamic glaze after it comes out of the oven adds a tangy sweetness that's almost addictive. Once I cracked a fried egg on top and it turned into a full meal, the yolk running into the avocado made it ridiculously rich.

Choosing Your Bread

Sourdough is my favorite because the tang plays off the creamy avocado, but any sturdy country loaf works as long as it's got some structure. I've used a seeded multigrain when I wanted more texture, and once I tried it on a baguette which was good but a little too delicate. If you're going gluten-free, pick a bread that crisps up well, some of them stay too soft and the whole thing falls apart.

Timing and Texture

This really is a serve-immediately situation, the contrast between the warm melted cheese and the cool creamy avocado underneath is half the magic. If it sits too long, everything goes lukewarm and loses that excitement. I've learned to have everything prepped and ready before I start toasting so I can move fast once the broiler's on.

• Mash the avocado just before you need it so it stays bright green and fresh tasting.
• Slice the mozzarella ahead of time and keep it on a plate ready to go.
• If you're making more than two, work in batches so each one comes out at its best.

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This tartine has saved me more times than I can count when I needed something satisfying without a trip to the store. It's proof that good food doesn't have to be complicated, just thoughtful.

Recipe FAQs

→ Can I prepare the avocado mixture in advance?

It's best to assemble just before serving to prevent the avocado from browning. However, you can toss the mashed avocado with lemon juice and store it in an airtight container for up to 2 hours. The citrus helps slow oxidation.

→ What's the best way to select a ripe avocado?

Choose avocados that yield slightly to gentle pressure. They should feel creamy inside but not mushy. If yours are hard, let them sit at room temperature for a day or two until they reach the perfect ripeness.

→ Can I use different types of mozzarella?

Fresh mozzarella works best for its delicate flavor and melting quality. You can substitute with burrata or buffalo mozzarella for richness, though cooking times may vary slightly based on moisture content.

→ How do I prevent the bread from getting soggy?

Toast the bread until it's truly crisp with a sturdy crust. This creates a barrier that resists moisture from the avocado and mozzarella. Serve immediately after broiling while everything is warm.

→ What are good flavor variations to try?

Add sliced cherry tomatoes, a drizzle of aged balsamic, crispy bacon bits, or a poached egg on top. Fresh herbs like dill or oregano complement the flavors beautifully. Red pepper flakes add a welcome heat.

→ Is this suitable for meal prep?

You can prepare components separately—toast bread, mash avocado with lemon, and slice mozzarella ahead of time. Assemble and broil fresh when you're ready to eat for the best texture and temperature.