Avocado Mozzarella Tartine (Printable Version)

Crispy toasted bread topped with creamy avocado and melted mozzarella. A quick, satisfying vegetarian option ready in just 15 minutes.

# What You'll Need:

→ Bread

01 - 2 slices rustic country bread or sourdough

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper to taste

→ Cheese

05 - 3 ounces fresh mozzarella, sliced

→ Garnish

06 - 1 tablespoon extra virgin olive oil
07 - Fresh basil leaves for garnish, optional
08 - Crushed red pepper flakes, optional

# How to Make It:

01 - Set oven broiler or toaster oven to high heat.
02 - Toast bread slices until crisp and golden on both sides.
03 - While bread toasts, halve avocado and remove pit. Scoop flesh into bowl, add lemon juice, salt, and pepper. Mash with fork until mostly smooth with small chunks remaining.
04 - Distribute smashed avocado evenly over toasted bread slices.
05 - Arrange mozzarella slices on top of avocado layer.
06 - Place tartines on baking tray and broil for 2 to 3 minutes until mozzarella is melted and just beginning to bubble.
07 - Drizzle with olive oil and top with fresh basil leaves and crushed red pepper flakes if desired.
08 - Serve immediately while warm.

# Expert Tips:

01 -
  • It transforms pantry staples into something that tastes like it came from a cafe with exposed brick walls and a line out the door.
  • The contrast between the crisp bread, silky avocado, and stretchy mozzarella hits every texture craving at once.
  • You can make it while your coffee brews and still have time to sit down and actually enjoy both.
  • It works equally well as a rushed breakfast, a proper lunch, or that weird 4 p.m. moment when you need real food but not a full meal.
02 -
  • Watch the broiler like your life depends on it, because mozzarella goes from melted to scorched in about thirty seconds.
  • If your avocado isn't quite ripe, a few seconds in the microwave can soften it just enough to mash, though it won't have the same buttery flavor.
  • Cold mozzarella straight from the fridge takes longer to melt, so let it sit out for a few minutes while you prep everything else.
03 -
  • Use a fork to mash the avocado instead of a blender, the rustic texture clings to the bread better and feels more homemade.
  • If your broiler runs hot or uneven, rotate the tray halfway through to avoid one side getting too dark.
  • A microplane of lemon zest over the finished tartine adds a bright, aromatic note that makes it taste more complex than it is.
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