Avocado Mozzarella Tartine (Print)

Vibrant open-faced tartine with creamy avocado and melted mozzarella on crisp toasted bread. Ready in 15 minutes.

# Components:

→ Bread

01 - 2 slices rustic country bread or sourdough

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper to taste

→ Cheese

05 - 3 ounces fresh mozzarella, sliced

→ Garnish

06 - 1 tablespoon extra virgin olive oil
07 - Fresh basil leaves for garnish, optional
08 - Crushed red pepper flakes, optional

# Directions:

01 - Set oven broiler or toaster oven to high heat.
02 - Toast bread slices until crisp and golden on both sides.
03 - Halve avocado, remove pit, and scoop flesh into bowl. Add lemon juice, salt, and pepper, then mash with fork until mostly smooth with small chunks remaining.
04 - Distribute smashed avocado evenly over toasted bread slices.
05 - Arrange mozzarella slices on top of avocado layer.
06 - Place tartines on baking tray and broil for 2 to 3 minutes until mozzarella melts and begins to bubble.
07 - Drizzle with olive oil and top with fresh basil leaves and crushed red pepper flakes if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It takes less time than waiting for delivery and tastes infinitely better.
  • The textures play off each other in a way thats both comforting and refreshing.
  • You can dress it up or keep it simple depending on your mood or whats in the fridge.
  • Its vegetarian but substantial enough to keep you full for hours.
02 -
  • If your avocado isnt ripe enough, the mash will be lumpy and bland, so give it an extra day on the counter if its still firm.
  • Broilers vary wildly in strength, so check the tartines after one minute the first time you make these to avoid burnt cheese and a smoke alarm situation.
  • Cold mozzarella takes longer to melt, so let it sit out for a few minutes while you toast the bread.
03 -
  • Use a fork to mash the avocado instead of a blender or food processor, it keeps the texture interesting and prevents it from turning into a puree.
  • If your mozzarella isnt melting fast enough, tent the tartines loosely with foil for the first minute under the broiler to trap heat, then remove it to let the top bubble and brown.
  • Season the avocado more than you think you need to, under-seasoned avocado tastes like nothing and makes the whole tartine fall flat.
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