Avocado Mozzarella Tartine

My kitchen was a mess of unpacked boxes when I first made this tartine. I had just moved into a new apartment and hadn't found my cutting board yet, but I had bread, an avocado going soft on the counter, and a ball of mozzarella someone had brought as a housewarming gift. I toasted the bread directly on the oven rack, smashed the avocado in a coffee mug, and melted the cheese under the broiler while sitting on the floor. It tasted like possibility.

I started making these on weekends when my sister would drop by unannounced. She'd walk in, see me pull out the avocado and mozzarella, and immediately sit down at the counter. We'd eat them standing over the sink sometimes, the olive oil dripping down our wrists, talking about nothing important. She still texts me photos whenever she makes them at home, usually with some weird addition like pickled onions or hot honey.

Ingredients

• Rustic country bread or sourdough (2 slices): The thicker and chewier the bread, the better it holds up to the toppings without getting soggy, and sourdough adds a tangy backbone that plays beautifully with the mild cheese.
• Ripe avocado (1): It should yield slightly when you press the skin, because an underripe avocado won't mash smoothly and an overripe one can taste bitter or mushy.
• Fresh lemon juice (1 tsp): This isn't just to keep the avocado green, it brightens the richness and makes everything taste more awake.
• Salt and freshly ground black pepper: Don't skip the pepper, it cuts through the creaminess and adds a subtle heat that ties the whole thing together.
• Fresh mozzarella (80 g, sliced): Use the kind packed in water, not the dry low moisture stuff, because it melts into soft puddles instead of rubbery discs.
• Extra virgin olive oil (1 tbsp): A good fruity oil drizzled at the end is what makes this feel like more than the sum of its parts.
• Fresh basil leaves (optional): Tear them instead of cutting so they bruise and release their perfume right before you take a bite.
• Crushed red pepper flakes (optional): Just a pinch gives you little sparks of heat that surprise you halfway through eating.

Instructions

Get the broiler hot:

Preheat your oven broiler or toaster oven to high so it's ready to blister that cheese in seconds. If your broiler runs cool, move the rack to the top position.

Toast the bread:

Toast your slices until they're golden and crisp on both sides, you want them sturdy enough to support everything without bending. Let them cool for just a minute so the avocado doesn't get warm and slippery.

Smash the avocado:

Halve the avocado, twist out the pit, and scoop the flesh into a bowl, then add lemon juice, salt, and pepper and mash with a fork until it's mostly smooth but still has some texture. Taste it and adjust the seasoning, it should be bold enough to stand up to the cheese.

Build the tartines:

Spread the mashed avocado evenly over each toasted slice, then lay the mozzarella slices on top in a single layer. Don't worry if they overlap a little, they'll melt together into one glorious blanket.

Melt the cheese:

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 starts to bubble and brown in spots. Pull them out as soon as you see color or the edges will burn.

Finish and serve:

Drizzle with olive oil while they're still hot, then scatter basil leaves and a pinch of red pepper flakes if you like. Serve immediately, because once the cheese cools it loses that gooey magic.

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There was an afternoon last spring when I made these for a friend who had just been through something hard. We didn't talk much, just sat on the back step with our plates, the sun warm on our shoulders. She took a bite, closed her eyes for a second, and said it was exactly what she needed. I think about that sometimes when I'm making them now, how food doesn't have to be fancy to matter.

Making It Your Own

This tartine is a template more than a strict recipe. I've added sliced cherry tomatoes when they're sweet in summer, or a drizzle of balsamic glaze when I want something a little fancier. A poached egg on top turns it into a full meal, the runny yolk mixing with the avocado and cheese in a way that feels downright luxurious. Sometimes I use whole grain bread or a seeded loaf, and once I used naan because it was all I had and it was perfect.

Choosing Your Bread

The bread is more important than you'd think. I learned this the hard way using sandwich bread once, which turned limp and soggy under the weight of the toppings. A thick slice of sourdough or country bread with a good crust holds everything up and adds its own flavor, slightly sour and nutty. If you're using gluten free bread, toast it extra well because it tends to be softer and needs that crispness to keep its structure.

Storing and Reheating

These tartines are best eaten the moment they come out of the oven, but if you have leftovers you can reheat them gently in a toaster oven for a few minutes. The avocado will brown a little and the cheese won't be quite as gooey, but it's still good. I don't recommend making them ahead because the bread gets soggy and the avocado oxidizes, but you can prep the ingredients separately and assemble them right before broiling.

• Store leftover smashed avocado in an airtight container with plastic wrap pressed directly on the surface to minimize browning.
• Keep the mozzarella in its brine in the fridge and slice it only when you're ready to use it.
• Toast extra bread and store it in a sealed container if you want to make this even faster next time.

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This is the kind of recipe I come back to when I'm too tired to think but still want something that feels like care. It never disappoints, and somehow it always tastes a little different depending on the day.

Recipe FAQs

→ How do I prevent the avocado from browning?

Toss the mashed avocado with fresh lemon juice immediately after mashing. The citric acid slows oxidation and keeps the avocado bright green. Assemble just before broiling for best results.

→ Can I make this ahead of time?

Toast the bread and prepare components separately in advance. Assemble and broil just before serving for optimal texture. The avocado spreads best at room temperature.

→ What type of mozzarella works best?

Fresh mozzarella slices work beautifully as they melt quickly and evenly. Avoid pre-shredded varieties, which contain anti-caking agents and won't achieve that creamy, bubbly finish.

→ How long should I broil the tartines?

Broil for 2-3 minutes until the mozzarella is melted and just beginning to bubble. Watch carefully to prevent burning. Broiler intensities vary, so monitor closely the first time.

→ What bread substitutions work well?

Gluten-free bread, whole grain, focaccia, or thick-cut ciabatta all work nicely. Choose sturdy varieties that won't become soggy. Toast until crisp to maintain structural integrity under toppings.

→ Can I add protein to make it more filling?

Absolutely. Top with a poached or fried egg, crispy prosciutto, smoked salmon, or grilled chicken. A fried egg pairs particularly well with the creamy avocado and melted cheese.