Save There was a Sunday morning when I had no plan, no energy for a full breakfast spread, but I wanted something that felt like more than toast. I opened the fridge and saw half an avocado and a ball of mozzarella that had been sitting there since Tuesday. I toasted some bread, smashed the avocado with lemon and salt, layered on the cheese, and slid it under the broiler. What came out was this gooey, creamy, golden thing that made me feel like I had actually tried.
I made this for a friend who showed up unannounced one afternoon, hungry and impatient. She watched me throw it together and kept saying it looked too easy to be good. Then she took a bite and went quiet for a second. She asked for the recipe before she even finished chewing. That was the moment I knew this little tartine was something worth keeping around.
Ingredients
- Rustic country bread or sourdough: The backbone of the tartine, it needs to be sturdy enough to hold the toppings and crisp up beautifully under heat.
- Ripe avocado: You want it soft enough to mash easily but not brown or mushy, the kind that gives just a little when you press the skin.
- Fresh lemon juice: Brightens the avocado and keeps it from turning gray, plus it adds a little zing that balances the richness.
- Salt and freshly ground black pepper: These bring out the natural creaminess of the avocado and give it dimension.
- Fresh mozzarella: Use the kind that comes in water or vacuum sealed, not the pre-shredded stuff, it melts into soft, gooey pools.
- Extra virgin olive oil: A drizzle at the end adds fruity richness and ties everything together.
- Fresh basil leaves: Optional but wonderful, they add a sweet herbal note that feels summery even in winter.
- Crushed red pepper flakes: Just a pinch gives a gentle heat that wakes up the whole bite.
Instructions
- Get the broiler going:
- Preheat your oven broiler or toaster oven to high so it is ready to work fast. You want intense heat to melt the cheese without drying out the bread.
- Toast the bread:
- Toast your slices until they are golden and crisp on both sides. This creates a sturdy base that will not get soggy under the avocado.
- Mash the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a bowl, then add lemon juice, salt, and pepper. Mash it with a fork until mostly smooth but with a few small chunks left for texture.
- Spread the avocado:
- Spread the mashed avocado evenly over each toasted bread slice, going right to the edges. Do not be shy, this is the creamy layer that makes the whole thing work.
- Layer the mozzarella:
- Arrange the mozzarella slices on top of the avocado in a single layer. Try to cover most of the surface so every bite gets some melted cheese.
- Broil until bubbly:
- Place the tartines on a baking tray and broil for 2 to 3 minutes, watching closely. The mozzarella should melt and start to bubble and turn just barely golden in spots.
- Finish and serve:
- Drizzle with olive oil, then top with fresh basil leaves and a pinch of crushed red pepper flakes if you like. Serve immediately while the cheese is still warm and gooey.
Save One evening I made this for myself after a long day and ate it standing at the counter with a glass of cold white wine. The crunch of the bread, the creaminess of the avocado, the way the mozzarella stretched when I pulled it apart, it was exactly what I needed. Sometimes the simplest things feel like the biggest luxury.
What to Do with Leftovers
Honestly, this does not keep well once assembled, the bread gets soft and the avocado oxidizes. If you have extra avocado mash, press plastic wrap directly onto the surface and refrigerate it for up to a day. Extra mozzarella can be stored in its brine or wrapped tightly and used within a few days. Just make the tartines fresh each time.
Ways to Make It Your Own
I have added halved cherry tomatoes on top before broiling for a burst of sweetness and acidity. A drizzle of balsamic glaze after it comes out of the oven adds a tangy depth that feels fancy. For a heartier version, top each tartine with a poached or fried egg, the runny yolk mixing with the avocado is incredible. You can also swap the mozzarella for burrata if you want something even richer.
Serving Suggestions
This tartine works as a quick lunch with a simple green salad on the side, or as a light dinner with a bowl of soup. It is also great for brunch when you want something more interesting than plain toast. Pair it with sparkling water with lemon or a crisp white wine if you are feeling celebratory.
- Serve alongside a handful of mixed greens dressed with olive oil and lemon.
- Pair with tomato soup or a light vegetable broth for a cozy meal.
- Cut into smaller pieces and serve as an appetizer at a casual gathering.
Save This tartine is proof that you do not need a long ingredient list or hours in the kitchen to make something worth sitting down for. Keep the ingredients simple, pay attention to the details, and you will have something delicious every single time.
Recipe FAQs
- → Can I prepare the avocado ahead of time?
Avocado browns quickly when exposed to air. Prepare it just before assembling your tartine, or toss the mashed avocado with extra lemon juice to slow oxidation. Store covered in the refrigerator for up to 2 hours.
- → What type of bread works best?
Rustic country bread, sourdough, or any sturdy bread that holds up well to toasting are ideal. Avoid soft white bread as it may become soggy. The bread should be thick enough to support the toppings without collapsing.
- → How do I know when the mozzarella is perfectly melted?
Broil for 2-3 minutes until the cheese bubbles and the edges just begin to brown. Watch carefully as it melts quickly. Remove immediately to prevent the bread from burning or the mozzarella from becoming rubbery.
- → Can I make this without an oven or broiler?
Yes, you can toast the bread and skip the broiling step. Simply top with mozzarella and let it sit for a moment—the warm bread will slightly soften the cheese. For fuller melting, use pre-melted mozzarella or place a warmed bowl over the tartine temporarily.
- → What are some flavor variations I can try?
Add sliced cherry tomatoes, sun-dried tomato paste, or a balsamic glaze drizzle. For more protein, top with a poached or fried egg. Fresh herbs like arugula, oregano, or mint complement the flavors beautifully.
- → Is this suitable for dietary restrictions?
Swap regular bread for gluten-free alternatives to accommodate gluten sensitivity. For dairy-free diets, use plant-based mozzarella. Both modifications work well while maintaining the tartine's delicious character.