Avocado Mozzarella Tartine

My neighbor handed me a too-ripe avocado over the fence one Saturday morning, and I had fresh mozzarella sitting in the fridge from a failed caprese plan. I toasted some bread without much thought, smashed the avocado with lemon and salt, then melted cheese on top under the broiler. The smell alone made me text her a photo before I even took a bite. It became my answer to lazy hunger ever since.

I made this for my sister during one of her study marathons, and she paused mid-sentence to look at me like I'd just solved world hunger. She ate both servings standing at the counter, still holding her highlighter. Now she requests it every time she visits, and I've learned to double the batch without asking.

Ingredients

• Rustic country bread or sourdough (2 slices): The thicker and chewier the bread, the better it holds up under the weight of toppings and broiler heat.
• Ripe avocado (1): It should yield slightly when you press the skin, not rock hard or mushy, and lemon juice keeps it from browning while adding brightness.
• Fresh lemon juice (1 tsp): Freshly squeezed is sharper and cleaner than bottled, and it wakes up the avocado in a way salt alone cannot.
• Salt and black pepper: Season generously because avocado absorbs seasoning like a sponge, and pepper adds a gentle bite.
• Fresh mozzarella (80 g): The soft kind packed in water melts into creamy pockets, not the rubbery pre-shredded stuff.
• Extra virgin olive oil (1 tbsp): A good drizzle at the end adds richness and a subtle peppery note that ties everything together.
• Fresh basil leaves (optional): Torn basil smells like summer and adds a sweet herbal lift that mozzarella loves.
• Crushed red pepper flakes (optional): Just a pinch brings warmth without making it spicy, and it looks pretty scattered on top.

Instructions

Get the broiler hot:

Preheat your oven broiler or toaster oven to high so it is ready to melt cheese fast without drying out the bread. This step matters more than you think.

Toast the bread:

Toast the slices until they are crisp and golden on both sides, with enough crunch to support toppings but not so dark they taste burnt. You want structure, not charcoal.

Mash the avocado:

Halve the avocado, twist out the pit, and scoop the flesh into a small bowl, then add lemon juice, salt, and pepper and mash with a fork until mostly smooth with a few chunks for texture. Taste it now and adjust seasoning.

Spread the avocado:

Divide the mashed avocado evenly over the toasted bread, spreading it all the way to the edges so every bite gets some. Do not be shy with the layer.

Layer the mozzarella:

Arrange mozzarella slices on top of the avocado, overlapping slightly if needed to cover the surface. The cheese will melt and bubble into all the little gaps.

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. Do not walk away.

Finish and serve:

Drizzle with olive oil, scatter fresh basil leaves and a pinch of red pepper flakes if using, then serve immediately while the cheese is still gooey and warm. It loses magic as it cools.

Save

One evening I made this with tomatoes scattered on top and balsamic drizzled over, and my husband looked up from his plate and said it tasted like vacation. I had not even tried that hard. Sometimes the simplest things land exactly right.

How to Pick the Right Bread

You want bread with a sturdy crumb and enough heft to hold toppings without bending or tearing when you bite down. Sourdough and rustic country loaves work beautifully because they toast up crisp on the outside but stay a little chewy inside. Avoid soft sandwich bread unless you like soggy disappointment. If you are using gluten-free bread, toast it extra well because it tends to be more delicate and needs that crunch for structure.

Making It a Full Meal

I have topped this with a fried egg more times than I can count, and the runny yolk mixing with the avocado and melted cheese is borderline unfair. A poached egg works too if you are feeling fancy, and adding sliced cherry tomatoes or arugula turns it into something that feels like brunch. You can also serve it alongside a simple green salad with lemon vinaigrette to balance the richness. It is one of those recipes that grows with you depending on how hungry or ambitious you are.

Storage and Reheating

Honestly, this is not a recipe you want to make ahead because avocado browns and toast gets soggy, and reheated mozzarella turns rubbery and sad. If you have leftovers, eat them cold as a weird little snack, or reheat gently in a low oven, but lower your expectations. The magic is in eating it fresh, right when the cheese is still melty and the bread is still crisp.

• If you must prep ahead, toast the bread and mash the avocado separately, then assemble and broil right before serving.
• Store any extra mashed avocado in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.
• Leftover mozzarella can be sliced and stored in its brine for up to three days in the fridge.

Save

This tartine has saved me on countless mornings when I needed something fast but could not face another bowl of cereal. It is proof that good food does not need to be complicated, just thoughtful and warm.

Recipe Questions & Answers

→ What type of bread works best for this tartine?

Rustic country bread or sourdough are ideal choices as they provide a sturdy, crispy base that holds up well to the toppings without becoming soggy. Their hearty texture contrasts beautifully with the creamy avocado and melted cheese.

→ How do I prevent the avocado from browning?

The lemon juice in the smashed avocado helps prevent oxidation and browning. You can also add a thin layer of olive oil on top to create a barrier from air exposure if preparing in advance.

→ Can I make this without using the broiler?

Yes, you can assemble the tartine and bake it in a preheated 200°C (400°F) oven for 5-7 minutes until the mozzarella melts. Alternatively, toast the bread, add toppings, and finish under a hot pan lid to melt the cheese gently.

→ What are good substitutions for mozzarella?

Burrata, ricotta, goat cheese, or feta work wonderfully as alternatives. Each brings its own character—burrata adds extra creaminess, while goat cheese provides a tangy contrast to the mild avocado.

→ How can I make this more substantial as a main course?

Top with a poached or fried egg, add sliced cherry tomatoes, or include roasted vegetables like zucchini or bell peppers. A drizzle of balsamic glaze or a sprinkle of toasted nuts adds extra depth and makes it a complete meal.

→ Is this suitable for meal prep?

While best served immediately when warm, you can prepare components ahead: toast bread, mash avocado with lemon juice, and slice mozzarella. Assemble and broil just before serving for optimal texture and flavor.