Avocado Mozzarella Tartine (Printable)

Crispy toasted bread topped with creamy avocado and gooey melted mozzarella. A quick, satisfying European-style snack.

# What You 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, optional
08 - Crushed red pepper flakes, optional

# Directions:

01 - Set oven broiler or toaster oven to high temperature.
02 - Toast bread slices until crisp and golden on both sides.
03 - Halve the avocado, remove the pit, and scoop flesh into a bowl. Add lemon juice, salt, and pepper, then mash with a fork until mostly smooth with small chunks remaining.
04 - Spread mashed avocado evenly over toasted bread slices.
05 - Arrange mozzarella slices on top of the avocado layer.
06 - Place tartines on a baking tray and broil for 2 to 3 minutes until mozzarella is melted and just starting 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 Suggestions:

01 -
  • It takes less time than deciding what to order for delivery and tastes like you actually tried.
  • The contrast between cool creamy avocado and hot bubbly mozzarella is oddly addictive.
  • You can make it with whatever bread is sitting on your counter.
  • It feels fancy enough to serve guests but easy enough to make half asleep.
02 -
  • If your avocado is not ripe enough, it will not mash smoothly and the whole thing feels sad and chunky.
  • Watch the broiler like a hawk because mozzarella goes from melted to burnt in about 30 seconds.
  • Cold mozzarella straight from the fridge takes longer to melt, so let it sit out for a few minutes first.
  • If you skip toasting the bread properly, it turns soggy under the avocado and falls apart when you pick it up.
03 -
  • Use a fork to mash the avocado instead of a food processor so it stays chunky and spreadable, not baby food smooth.
  • A drizzle of good olive oil at the end is not optional, it is the thing that makes it taste restaurant quality.
  • If your broiler runs hot, move the rack down one notch so the cheese melts before the bread burns.
  • Adding a tiny squeeze of lemon juice over the finished tartine right before serving brightens everything up again.
Return