Avocado Mozzarella Tartine (Printable)

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

# Ingredient List:

→ 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 - Preheat the oven broiler or toaster oven to high heat.
02 - Toast the bread slices until crisp and golden brown on both sides.
03 - While the bread toasts, halve the avocado and remove the pit. Scoop the flesh into a small bowl, add lemon juice, salt, and pepper. Mash with a fork until mostly smooth with small chunks remaining.
04 - Distribute the smashed avocado evenly over the toasted bread slices.
05 - Arrange mozzarella slices on top of the avocado layer.
06 - Place the tartines on a baking tray and broil for 2 to 3 minutes until the mozzarella is melted and just beginning 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 Tips:

01 -
  • It feels indulgent but comes together faster than waiting for delivery.
  • The contrast between creamy avocado and stretchy melted mozzarella is ridiculously satisfying.
  • You probably already have everything you need in your kitchen right now.
  • It works as breakfast, lunch, or that weird 4 p.m. meal when you forgot to eat.
02 -
  • Check the broiler every 30 seconds because the line between perfectly melted and burnt is about 15 seconds.
  • If your avocado isn't ripe, this recipe won't work, a hard avocado just tastes grassy and sad.
  • Drain the mozzarella well or it'll make the bread soggy, pat it with a paper towel if it's really wet.
03 -
  • Use a fork to mash the avocado instead of a food processor, it gives you better control over the texture.
  • A little flaky sea salt on top just before serving makes the whole thing taste more expensive than it is.
  • If your broiler runs hot, move the rack down one notch so the cheese melts before the edges burn.
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