Save to Pinterest My kitchen counter was covered in flour from a failed sourdough experiment when I realized I had two perfect slices left and a lonely avocado browning on the windowsill. That moment of creative desperation turned into this tartine, which has since become my go-to when I need something that feels indulgent but takes less time than deciding what to order. The combination of creamy avocado and melted mozzarella creates this unexpected richness that makes you forget you're eating something so simple. I've served it to friends who assumed I'd been cooking for hours. It's become my secret weapon for looking effortlessly capable in the kitchen.
I made this for my sister during one of her surprise visits, the kind where she shows up hungry and impatient. She stood in my kitchen, scrolling through her phone, clearly skeptical as I mashed avocado and tore mozzarella. Then she took a bite, went quiet, and asked for the recipe before she'd even finished chewing. Now she texts me photos of her own versions, each one with some wild addition like pomegranate seeds or hot honey. That's the thing about this tartine, it's a template for whatever mood you're in.
Ingredients
- Rustic country bread or sourdough: The bread is your foundation, so use something with a sturdy crumb that can support the toppings without turning soggy, and toast it darker than you think you should for the best contrast.
- Ripe avocado: A perfectly ripe avocado should yield slightly to gentle pressure, and the lemon juice isn't just for flavor, it keeps the green from turning gray if you're making this ahead or eating slowly.
- Fresh mozzarella: The creamy, mild kind packed in water works best here, and I always tear it instead of slicing when I'm feeling rustic, but slices melt more evenly under the broiler.
- Extra virgin olive oil: A good finishing oil makes all the difference, drizzle it right before serving so you get that grassy, peppery note in every bite.
- Fresh basil leaves: Basil adds a sweet, aromatic lift that makes the whole thing feel more intentional, but I've skipped it plenty of times and nobody complained.
- Crushed red pepper flakes: Just a pinch brings a gentle heat that wakes up the richness without overwhelming the delicate flavors.
Instructions
- Preheat and Prep:
- Turn your broiler to high or heat your toaster oven, giving it a few minutes to get truly hot. This ensures the mozzarella melts quickly without drying out the bread underneath.
- Toast the Bread:
- Toast your slices until they're golden and crisp on both sides, with a slight crunch that will hold up under the toppings. I like mine just shy of too dark, where the edges start to smell nutty and sweet.
- Mash the Avocado:
- Halve and pit the avocado, scoop the flesh into a bowl, and add lemon juice, salt, and pepper before mashing with a fork. Leave some texture, those little chunks make each bite more interesting than a perfectly smooth spread.
- Assemble the Base:
- Spread the mashed avocado generously over each toasted slice, going all the way to the edges. This creates a creamy barrier that keeps the bread from getting soggy under the cheese.
- Add the Mozzarella:
- Lay the mozzarella slices over the avocado in an even layer, overlapping slightly if needed. The goal is coverage, not perfection.
- Broil Until Bubbly:
- Place the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes, watching closely. You want the cheese melted and just starting to bubble with a few golden spots, but pull them before anything burns.
- Garnish and Serve:
- Drizzle with olive oil, scatter basil leaves and red pepper flakes if using, and serve immediately while the cheese is still molten. The contrast between hot cheese and cool avocado is part of the magic.
Save to Pinterest There was a Sunday morning when I made a double batch of these and ate both on my tiny balcony, reading a book I'd been avoiding for weeks. The sun was warm, the cheese was still stretchy, and for once I wasn't rushing anywhere. That's when this tartine stopped being just a recipe and became a small ritual, a way to pause and give myself something good without any fuss or fanfare.
Making It Your Own
This tartine is endlessly adaptable to whatever you have around or whatever you're craving. I've added halved cherry tomatoes before broiling for a burst of sweetness, drizzled balsamic glaze over the top for tang, and even tucked in some arugula after it comes out of the oven for peppery bite. A poached or fried egg on top turns it into a proper brunch situation, with the runny yolk mixing into the avocado. Some days I swap the mozzarella for crumbled feta or goat cheese when I want something sharper, and it works beautifully every time.
Choosing Your Bread
The bread you choose sets the tone for the whole tartine, so don't default to whatever's in the back of your pantry. A thick slice of sourdough with a chewy crust and open crumb is my favorite because it soaks up the olive oil without falling apart. Rustic country bread works just as well, especially the kind with seeds or grains that add extra texture. If you're using gluten-free bread, toast it a little longer than usual since it tends to be softer and needs that extra crispness. I've even made this on a toasted English muffin in a pinch, and while it's not quite the same, it still delivers that satisfying contrast of creamy and crunchy.
Serving and Storing
This tartine is best eaten immediately, while the cheese is still warm and gooey and the bread hasn't had time to soften. If you need to prep ahead, you can mash the avocado and store it with plastic wrap pressed directly against the surface to prevent browning, then assemble and broil just before serving. Leftovers don't really keep well since the avocado oxidizes and the bread loses its crunch, but I've never had any left over anyway.
- Serve with a simple green salad dressed in lemon vinaigrette to balance the richness.
- Pair it with a cold glass of white wine or sparkling water with a squeeze of lime for a light, refreshing meal.
- If you're feeding a crowd, set up a tartine bar with different toppings and let everyone build their own.
Save to Pinterest This tartine has saved me more times than I can count, from lazy Saturdays to unexpected guests to those nights when cooking feels impossible. It's proof that the best recipes aren't always the most complicated, just the ones you'll actually make again and again.
Questions & Answers
- → Can I prepare the avocado spread in advance?
While you can mash the avocado ahead, toss it with lemon juice immediately and cover with plastic wrap pressed directly onto the surface to prevent browning. Assemble the tartine just before serving for the best texture and presentation.
- → What type of mozzarella works best?
Use fresh mozzarella (buffalo mozzarella or fior di latte) for the best melting quality and creamy texture. Avoid low-moisture mozzarella, which won't achieve the desired gooey consistency when broiled.
- → How do I prevent the bread from getting too soggy?
Toast the bread until it's quite crisp and golden—this creates a barrier that prevents the avocado moisture from soaking through. Serve immediately after broiling while everything is warm and the bread retains its crunch.
- → Can I use different bread varieties?
Absolutely. Sourdough, ciabatta, focaccia, or whole grain bread all work wonderfully. Choose a sturdy bread that can support the toppings and hold up to broiling without becoming too soft or charred.
- → What are some flavor variations I can try?
Add sliced cherry tomatoes, a drizzle of balsamic glaze, roasted red peppers, or caramelized onions. For extra protein, top with a fried egg or poached egg. Experiment with different herbs like arugula or microgreens for freshness.
- → Is this dish suitable for dietary restrictions?
Yes. Use gluten-free bread for a gluten-free version, or dairy-free mozzarella alternatives for a vegan adaptation. Always check product labels to ensure they meet your specific dietary needs and preferences.