Save My landlord knocked once at noon while I was testing three different breads for this tartine. The smell of toasting sourdough had drifted into the hallway, and he thought I was running a cafe out of my studio. I wasn't, but that batch with the thicker country loaf and the way the mozzarella pooled into the avocado convinced me this wasn't just toast anymore. It was something I'd actually crave on purpose.
I made this for my sister the weekend she helped me move apartments. She was skeptical about avocado under broiled cheese, but after one bite she stopped talking and just pointed at the pan asking if there was more bread. We ended up eating four rounds standing at the counter, which is exactly how good food should be eaten sometimes.
Ingredients
- Rustic country bread or sourdough: The thicker and chewier the bread, the better it holds up under the avocado and melted cheese without going soggy.
- Ripe avocado: Press gently near the stem, it should give just a little but not feel mushy, and always add lemon juice right away to keep it bright green.
- Fresh lemon juice: This isn't optional, it keeps the avocado from browning and adds a slight tang that cuts through the richness.
- Salt and freshly ground black pepper: Season the avocado generously, it needs more salt than you think to really come alive.
- Fresh mozzarella: Get the kind stored in water if you can, it melts into these gorgeous creamy pockets instead of turning rubbery.
- Extra virgin olive oil: A good drizzle at the end makes everything glossy and ties all the flavors together.
- Fresh basil leaves: Tear them with your hands instead of cutting to release more of that sweet, peppery fragrance.
- Crushed red pepper flakes: Just a pinch adds a gentle heat that wakes up your palate without overwhelming anything.
Instructions
- Get the broiler going:
- Preheat your oven broiler or toaster oven to high heat. You want it screaming hot so the cheese melts fast without drying out the bread.
- Toast the bread:
- Toast your slices until they're golden and crisp on both sides, but not so dark they taste bitter. You need a sturdy base that won't collapse under all that creamy topping.
- Mash 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 mostly smooth but still a little chunky. Don't over mash, you want some texture left.
- Spread it on:
- Divide the smashed avocado evenly between the toasted bread slices, spreading it all the way to the edges. This creates a creamy cushion for the cheese.
- Layer the mozzarella:
- Arrange the mozzarella slices over the avocado, overlapping them slightly if needed. Try to cover the surface so every bite gets some of that melty goodness.
- Broil until bubbly:
- 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 just starts to bubble and brown in spots. Don't walk away, broilers are fast and unforgiving.
- Finish and serve:
- Drizzle with olive oil and scatter fresh basil leaves and a pinch of red pepper flakes on top if you like. Serve immediately while the cheese is still gooey and the bread is warm.
Save The first time I brought this to a picnic, I assembled everything cold and broiled it in my friend's oven when we got there. Everyone thought I'd been cooking for an hour. Nobody needs to know it took ten minutes and that I forgot the basil in my car.
What to Do with Leftovers
Honestly, there are rarely leftovers, but if you have extra smashed avocado, press plastic wrap directly onto the surface and refrigerate it for up to a day. The mozzarella doesn't reheat well once melted, so it's better to store the components separately and assemble fresh when you're ready. If your bread goes stale, cube it and toast it again for croutons.
Making It Your Own
I've added sliced cherry tomatoes under the cheese for a margherita vibe, or a runny poached egg on top when I want it to feel like brunch. A drizzle of balsamic glaze or a smear of pesto under the avocado takes it somewhere a little fancier. You can swap in burrata if you want to be extra, or use dairy free mozzarella and gluten free bread to fit your needs.
Serving Suggestions
This works beautifully with a simple arugula salad dressed in lemon and olive oil, or alongside a bowl of tomato soup when the weather turns cool. I've also served it with roasted red pepper soup and it was the kind of pairing that made people ask for the recipe twice.
- Pair it with a crisp white wine or sparkling water with a squeeze of lime.
- Serve it on a wooden board with extra basil and flaky sea salt on the side.
- Cut each tartine into smaller pieces for an easy appetizer at a casual gathering.
Save This is one of those recipes that proves you don't need a long ingredient list or fancy technique to make something people remember. Just good bread, ripe avocado, and a few minutes under the broiler.
Recipe FAQs
- → Can I prepare this ahead of time?
For best results, assemble and broil just before serving to keep the bread crisp and mozzarella perfectly melted. However, you can toast the bread and prepare the avocado mixture up to 2 hours ahead—assemble and broil when ready to eat.
- → What type of bread works best?
Rustic country bread, sourdough, or Italian bread are ideal for their sturdy texture. They hold up well to the weight of toppings and become deliciously crisp when toasted.
- → How do I prevent the avocado from browning?
Toss your mashed avocado with fresh lemon juice immediately after preparing it. The citric acid helps prevent oxidation. Assemble the tartine close to serving time for maximum freshness.
- → Can I make this dairy-free?
Yes, simply substitute the mozzarella with a dairy-free alternative or omit it entirely. The avocado provides plenty of creaminess and richness on its own.
- → What garnishes pair well with this?
Fresh basil, crushed red pepper flakes, sliced cherry tomatoes, and a drizzle of balsamic glaze all complement beautifully. A poached or fried egg on top makes it heartier for breakfast or brunch.
- → How should I select a ripe avocado?
Choose an avocado that yields slightly to gentle pressure but isn't mushy. If buying ahead, select firmer fruit and let it ripen at room temperature for a day or two until ready to use.