Avocado Mozzarella Tartine

I was standing in front of my open fridge at noon on a Tuesday, hungry but uninspired, when I spotted a lonely avocado and a ball of mozzarella pushed to the back. I toasted some bread without much of a plan, smashed the avocado with lemon and salt, then piled on torn mozzarella before sliding it under the broiler. The cheese bubbled and browned in minutes, and when I took that first bite, the contrast of creamy avocado against warm, stretchy mozzarella made me wonder why I had been overthinking lunch for so long. Sometimes the best meals happen when you stop trying so hard.

The first time I made this for my sister, she was skeptical about warm avocado. She wrinkled her nose when I spread the green mash on hot toast, but the moment I pulled the broiled tartines out with the mozzarella all golden and bubbling, she grabbed one before I could plate it. She burned her tongue a little and didn't care. Now she texts me photos every time she makes it, usually with some variation I never thought of, like arugula or a fried egg on top.

Ingredients

• Rustic country bread or sourdough: The thicker and chewier the bread, the better it holds up under the weight of avocado and melted cheese without getting soggy.
• Ripe avocado: It should yield slightly to gentle pressure, if it is too firm, leave it on the counter for a day or two until it gives.
• Fresh lemon juice: This keeps the avocado from browning and adds a bright edge that cuts through all the richness.
• Salt and freshly ground black pepper: Do not skip seasoning the avocado, it needs more salt than you think to really come alive.
• Fresh mozzarella: The soft, milky kind that comes packed in water melts beautifully and stays creamy instead of turning rubbery.
• Extra virgin olive oil: A good drizzle at the end adds fruity richness and makes everything glisten.
• Fresh basil leaves: Tear them just before serving so they stay vibrant and fragrant.
• Crushed red pepper flakes: A pinch of heat wakes up the whole thing, especially if you are eating this for breakfast.

Instructions

Get the broiler going:

Set your oven broiler or toaster oven to high and let it heat up while you prep everything else. A hot broiler is key to melting the cheese quickly without drying out the bread.

Toast the bread:

Toast your slices until they are golden and crisp on both sides, you want them sturdy enough to support all the toppings. If they are too soft, everything will slide off when you take a bite.

Mash the avocado:

Halve the avocado, pop out the pit, and scoop the flesh into a bowl, then add lemon juice, salt, and pepper and mash with a fork until mostly smooth but still a little chunky. Taste it and add more salt if needed, it should be boldly seasoned.

Spread and layer:

Spread the smashed avocado evenly over each slice of toast, then lay the mozzarella slices on top in an even layer. Do not be shy with the cheese.

Broil until bubbly:

Place the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes, watching closely so they do not burn. Pull them out when the mozzarella is melted and just starting to brown in spots.

Finish and serve:

Drizzle with olive oil, scatter basil leaves and red pepper flakes if you like, and serve immediately while the cheese is still molten. These are best eaten right away, standing over the counter if necessary.

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One Saturday morning, I made a double batch of these for friends who had stayed over after a late night. We ate them on the back porch with coffee, the sun just starting to warm the air, and nobody said much because we were all too busy eating. One friend finally looked up and said it tasted like something you would pay too much for at a cafe, and I realized that is exactly what good food at home should feel like. Simple, but special enough that it makes the moment better.

How to Pick the Right Avocado

The avocado should feel like it has a little give when you press gently near the stem, but it should not feel mushy or leave an indent. If it is rock hard, it needs a few days on the counter, and if it is already soft and dark, it might be overripe inside. I have learned to buy a mix, some ready to use now and some for later in the week, because avocados never ripen on my schedule.

Variations Worth Trying

Once you have the basic method down, you can riff on this endlessly. I have added halved cherry tomatoes before broiling, which burst and add sweetness, or a drizzle of balsamic glaze at the end for tang. A fried egg on top turns it into a full meal, and a handful of arugula adds peppery crunch. My favorite version lately involves a smear of pesto under the avocado, which sounds like overkill but somehow works.

Serving Suggestions and Storage

These tartines are best eaten fresh and hot, but if you have leftover smashed avocado, press plastic wrap directly onto the surface and refrigerate it for up to a day. The toast will not hold up if assembled ahead, so keep the components separate until you are ready to broil and serve. Pair these with a simple green salad or a bowl of soup, and you have a light meal that feels complete.

• Serve with a handful of dressed greens on the side for a more complete plate.
• If making for a crowd, double the recipe and broil in batches so everyone gets theirs hot.
• Leftovers do not really work here, so only make what you will eat right away.

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This tartine has become my go to whenever I need something quick but do not want to feel like I settled. It reminds me that good food does not have to be complicated, just thoughtful and made with things you actually want to eat.

Frequently Asked Questions

→ Can I prepare the avocado mixture ahead of time?

Yes, you can mash the avocado and season it up to 2 hours before serving. To prevent browning, press plastic wrap directly onto the surface of the mashed avocado and refrigerate. Add the lemon juice immediately after mashing for best results.

→ What type of mozzarella works best?

Fresh mozzarella, such as buffalo mozzarella or fior di latte, works best for this tartine. Avoid low-moisture mozzarella intended for pizza, as it won't melt as evenly. Fresh varieties will bubble beautifully under the broiler.

→ How do I prevent the bread from getting soggy?

Toast the bread until it's crisp and golden, which creates a barrier against moisture. Spread the avocado layer evenly to distribute it properly. For extra protection, apply a thin layer of olive oil on the bread before topping.

→ Can I make this in a regular oven instead of a broiler?

Absolutely. Preheat your oven to 200°C (400°F) and bake for 4–5 minutes until the mozzarella melts and begins to bubble. Watch carefully to avoid over-browning the bread. Broiling is faster, but conventional oven baking works perfectly well.

→ What are good variations to try?

Try adding sliced tomatoes, caramelized onions, roasted red peppers, or a fried egg on top. A drizzle of balsamic reduction, a sprinkle of za'atar, or crispy prosciutto adds wonderful flavor complexity. For heat, include fresh chili slices alongside the red pepper flakes.

→ Is this suitable for dietary restrictions?

Yes, it's naturally vegetarian and vegan-friendly if you substitute dairy-free mozzarella. Use gluten-free bread for a gluten-free version. Always check product labels for potential cross-contamination with allergens.