Pin It There was this morning last spring when I had fifteen minutes before a video call and absolutely nothing appealing in the fridge except half an avocado and some mozzarella I'd bought for pizza that never happened. I toasted two slices of sourdough, smashed the avocado with a squeeze of lemon, layered on the cheese, and shoved it under the broiler. When I pulled it out, the mozzarella was bubbling and golden, and the whole thing smelled like a cafe I couldn't afford to visit. I ate it standing at the counter, and it tasted better than anything I'd ordered out in weeks.
I started making these for my sister when she'd come over to work on her laptop at my kitchen table. She's picky about textures, so I learned to leave the avocado a little chunky and toast the bread until it crackled. Now she texts me photos whenever she makes it herself, usually with some chaotic topping she invented. Last time it was pickled onions and hot honey, and I have to admit, it actually worked.
Ingredients
- Rustic country bread or sourdough (2 slices): The thicker and crustier, the better, it needs to hold up under all that creamy avocado without turning soggy.
- Ripe avocado (1): Look for one that gives slightly when you press it, if it's rock hard, let it sit on the counter for a day or two.
- Fresh lemon juice (1 tsp): This keeps the avocado from browning and adds a little brightness that cuts through the richness.
- Salt and black pepper: Don't skip the pepper, it makes the avocado taste like itself instead of baby food.
- Fresh mozzarella (80 g): The kind that comes in water is what you want here, it melts into these gorgeous stretchy pools under the broiler.
- Extra virgin olive oil (1 tbsp): A good drizzle at the end makes everything glossy and ties the flavors together.
- Fresh basil leaves (optional): If you have them, tear a few on top, if not, it's still delicious.
- Crushed red pepper flakes (optional): A pinch adds just enough heat to keep things interesting.
Instructions
- Get the broiler going:
- Preheat your oven broiler or toaster oven to high so it's screaming hot when you're ready. This is what gives you that bubbly, golden cheese without drying out the bread.
- Toast the bread:
- Toast your slices until they're crisp and golden on both sides, you want them sturdy enough to support the toppings without bending. If they're too pale, they'll get soggy fast.
- Smash the avocado:
- Halve the avocado, pop out the pit, and scoop the flesh into a small bowl. Add lemon juice, a good pinch of salt, and a few grinds of pepper, then mash it with a fork until it's mostly smooth but still has some texture.
- Spread it on:
- Divide the avocado between the toasted slices and spread it evenly, right to the edges. Don't be shy, this is the creamy base that makes the whole thing work.
- Layer the mozzarella:
- Tear or slice the mozzarella and arrange it on top of the avocado, covering as much surface as you can. The more cheese, the better the melt.
- Broil until bubbly:
- Put the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes, watching closely. You want the mozzarella melted and just starting to bubble and brown in spots.
- Finish and serve:
- Drizzle with olive oil, scatter basil leaves and red pepper flakes if you're using them, and eat immediately. The cheese firms up as it cools, so don't wait.
Pin It One Saturday morning, I made a double batch of these and brought them to a friend who'd just had a baby. She texted me an hour later saying it was the first thing she'd eaten that didn't come from a freezer bag or a delivery app in two weeks. I've made them for her three times since, always with extra basil because that's how she likes them now.
How to Pick the Right Bread
I've tried this with every kind of bread I've had lying around, and the truth is, texture matters more than type. You need something with a good crust that crisps up in the toaster and doesn't collapse under weight. Sourdough is perfect because it has that tangy chew, but a rustic country loaf or even a thick-cut whole grain works beautifully. Avoid soft sandwich bread, it turns into mush the second you spread the avocado.
Make It Your Own
This recipe is more of a template than a rule. I've added sliced cherry tomatoes when they're sweet and in season, drizzled balsamic glaze when I'm feeling fancy, and topped it with a runny poached egg when I need it to be a real meal. Sometimes I sprinkle everything bagel seasoning instead of red pepper flakes, or swap the basil for arugula if that's what I have. It's one of those recipes that gets better the more you mess with it.
Storage and Timing
This is not a make-ahead situation. The avocado browns, the bread gets soggy, and the cheese hardens into a rubbery sheet if you let it sit. Make it right before you eat it, and eat it while it's still warm. That said, you can prep the avocado mash up to an hour ahead if you press plastic wrap directly onto the surface to keep air out.
- Toast the bread fresh every time for the best texture.
- If you must reheat, use the broiler again for 30 seconds to soften the cheese.
- Leftover mozzarella keeps in its brine in the fridge for up to a week.
Pin It This tartine has saved me on more rushed mornings and lazy weekends than I can count, and it never gets old. I hope it becomes one of those easy, reliable things you reach for when you need something good without any fuss.
Recipe FAQs
- → Can I prepare this ahead of time?
Toast the bread and prepare the avocado mixture separately ahead. Assemble and broil just before serving to ensure the mozzarella is warm and gooey while the bread stays crisp.
- → What type of mozzarella works best?
Fresh mozzarella produces the creamiest, most luxurious result. Avoid pre-shredded versions, which contain additives that affect melting quality. Burrata is an indulgent alternative.
- → How do I prevent the avocado from browning?
Toss the mashed avocado with fresh lemon juice immediately after mashing—the acidity slows oxidation. Assemble the tartine shortly before broiling rather than hours ahead.
- → Is there a dairy-free option?
Substitute traditional mozzarella with dairy-free alternatives like cashew-based or coconut mozzarella. Quality matters here, so choose a brand that melts well and holds its texture under heat.
- → What bread pairs well with this tartine?
Rustic country bread, sourdough, and crusty Italian loaves provide the best texture contrast. Avoid soft white bread, which becomes soggy. For gluten-free versions, try sturdy gluten-free sourdough alternatives.
- → Can I add protein to make it more filling?
Absolutely. Top with a poached or fried egg, crispy pancetta, smoked salmon, or chickpeas for heartier results. Adjust broiling time if adding ingredients that require cooking.