Pin My neighbor knocked on the door one Saturday morning holding a bag of avocados from her tree, and I had just picked up fresh mozzarella from the farmers market. I stood at the counter staring at both, hungry and impatient, and this tartine came together in minutes. The contrast of warm, melted cheese against cool, creamy avocado was so satisfying I made it again that same afternoon. Its become my go-to when I want something filling but dont want to think too hard.
I made these for my sister during her lunch break one Tuesday, and she ate both slices standing at the counter, barely pausing to breathe. She told me it felt like eating at a cafe but without the wait or the bill. That was the moment I realized this wasnt just a snack, it was a small reset in the middle of a chaotic day. Now I make it whenever someone needs feeding fast and well.
Ingredients
- Rustic country bread or sourdough (2 slices): A sturdy bread with good crust holds up to the creamy avocado and doesnt turn soggy under the broiler, plus it adds a deep, toasted flavor that plain sandwich bread just cant match.
- Ripe avocado (1): The avocado should yield slightly when you press it, not rock hard or mushy, because the texture of the mash is what makes this tartine feel luxurious instead of thrown together.
- Fresh lemon juice (1 tsp): Just a small squeeze brightens the avocado and keeps it from tasting flat or browning too quickly if you need to prep ahead by even a few minutes.
- Salt and freshly ground black pepper: Dont skip seasoning the avocado itself, it transforms it from bland to vibrant and makes every bite taste intentional.
- Fresh mozzarella (80 g, sliced): The soft, milky kind that comes in water is what you want here, it melts into creamy pools under the broiler and doesnt get rubbery like pre-shredded cheese.
- Extra virgin olive oil (1 tbsp): A final drizzle adds richness and a slight peppery note that ties the whole thing together, I use the good stuff I keep by the stove.
- Fresh basil leaves (optional): If you have basil around, a few torn leaves add a sweet, herbal note that makes the tartine feel more complete.
- Crushed red pepper flakes (optional): A pinch of heat cuts through the creaminess and wakes up your palate, I add it almost every time.
Instructions
- Get the broiler hot:
- Preheat your oven broiler or toaster oven to high so its ready the moment you need it. This step matters more than you think, a cold broiler wont melt the cheese properly and youll end up with sad, half-melted mozzarella.
- Toast the bread:
- Toast both slices until theyre golden and crisp on both sides, you want a sturdy base that wont collapse under the toppings. I usually do this in the toaster oven or right under the broiler for a minute or two per side.
- 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 it feels more rustic and less like baby food.
- Spread the avocado:
- Divide the mashed avocado evenly between the two toasted bread slices, spreading it all the way to the edges. Dont be shy, you want a generous layer that stands up to the cheese.
- Add the mozzarella:
- Arrange the mozzarella slices on top of the avocado, overlapping them slightly if needed to cover the surface. Fresh mozzarella can be a little wet, so I sometimes blot it gently with a paper towel first.
- 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 in spots. Broilers are fast and unforgiving, so dont walk away.
- Finish and serve:
- Drizzle with olive oil and top with fresh basil leaves and a pinch of red pepper flakes if youre using them, then serve immediately while the cheese is still gooey. These are best eaten right away, straight off the tray.
Pin I served these at a casual lunch with friends, and everyone went quiet for the first few bites, which is always a good sign. One friend asked for the recipe, then admitted she thought it was going to be complicated based on how it looked. I told her it was just good ingredients and a hot broiler, and she made it that same week. Thats when I realized this tartine had earned its place in the rotation.
Making It Your Own
Ive added sliced cherry tomatoes on top of the avocado before broiling, and the tomatoes get sweet and jammy in the heat. A drizzle of balsamic glaze after broiling adds a tangy sweetness that plays beautifully with the creamy base. For a heartier version, I sometimes top the finished tartine with a fried egg, the runny yolk mixing with the avocado is borderline ridiculous in the best way. If you want more protein, a few slices of prosciutto or smoked salmon tucked under the mozzarella work wonderfully.
Choosing Your Bread
Sourdough is my first choice because the tang complements the creamy avocado and the structure holds up under the broiler without getting soggy. A rustic country loaf with a thick crust also works beautifully, especially if its a day or two old and needs toasting anyway. If youre gluten-free, use a sturdy gluten-free bread that crisps well, some of the artisan bakery versions are excellent. Avoid soft sandwich bread, it turns limp and sad under the weight of the toppings and wont give you that satisfying crunch.
Serving and Storing
These tartines are at their absolute best served immediately while the cheese is still warm and stretchy and the bread is crisp. If you need to prep ahead, you can mash the avocado and keep it covered tightly in the fridge for a couple of hours, though it may darken slightly even with lemon juice. I dont recommend making these in advance because the bread loses its texture and the avocado can weep, but you can toast the bread and prep your toppings so assembly takes just a minute or two.
- Serve with a simple green salad or a handful of arugula on the side for a light lunch.
- Pair with a cold glass of white wine or sparkling water with lemon for an easy weekend meal.
- Leftovers dont reheat well, so make only what youll eat right away.
Pin This tartine has saved me on busy mornings and lazy afternoons more times than I can count. Its proof that you dont need a long ingredient list or complicated techniques to make something that feels special and tastes even better.
Recipe Questions
- → How do I know when the avocado is ripe and ready to use?
A ripe avocado yields slightly to gentle pressure when held in your palm. The skin should be dark green and the flesh inside pale green without brown spots. If your avocado is too firm, place it in a paper bag at room temperature for a day or two.
- → Can I prepare the avocado topping ahead of time?
You can mash the avocado up to 2 hours before serving, but keep it in a covered bowl with the lemon juice mixed in. The citric acid helps prevent browning. Prepare the tartine assembly just before broiling for the best texture and flavor.
- → What bread works best for this tartine?
Rustic country bread or sourdough are ideal because they have a sturdy structure that holds up well under the avocado and melted mozzarella. Avoid soft white bread as it may become too soggy. For gluten-free diets, use quality gluten-free bread with a firm crumb.
- → How long should I broil the mozzarella?
Broil for 2–3 minutes until the mozzarella is melted and just beginning to bubble. Watch carefully as broilers vary in intensity. The cheese should be soft and gooey but not browned or burnt.
- → What are good variations to customize this tartine?
Add sliced cherry tomatoes for freshness, drizzle with balsamic glaze for depth, or top with a poached or fried egg for extra protein. Fresh herbs like arugula or microgreens work beautifully as garnishes.
- → Is this tartine suitable for dietary restrictions?
The base recipe is vegetarian. For gluten-free diets, substitute with quality gluten-free bread. For dairy-free, replace mozzarella with vegan cheese alternatives. Always check product labels for cross-contamination risks.