Avocado Mozzarella Tartine

My mornings used to be a scramble until I found this tartine. I was scraping the last bit of jam from a jar one Sunday when my neighbor mentioned she'd been broiling mozzarella on avocado toast, and I thought she was joking. The next day I tried it with leftover sourdough and the way the cheese melted into the creamy avocado changed everything. Now it's my favorite solution when I need something that feels special but takes almost no effort.

I made this for a friend who showed up unannounced one afternoon, hungry and tired from a long drive. She sat at my kitchen counter while I broiled the mozzarella, and when I slid the plate across to her, she closed her eyes after the first bite. We didn't talk much after that, just ate in comfortable silence with the afternoon light coming through the window. It felt like the kind of meal that didn't need conversation to be meaningful.

Ingredients

• Rustic country bread or sourdough: The sturdy crust holds up to the creamy toppings without getting soggy, and toasting it deeply adds a nutty backbone to each bite.
• Ripe avocado: Look for one that gives slightly when pressed, the lemon juice keeps it bright and prevents browning while you assemble everything.
• Fresh lemon juice: Just a teaspoon lifts the richness and keeps the avocado tasting fresh instead of flat.
• Salt and freshly ground black pepper: Season generously, the avocado needs it to come alive and balance the mild mozzarella.
• Fresh mozzarella: Use the kind packed in water for the creamiest melt, pat it dry before slicing so it doesn't make the bread wet.
• Extra virgin olive oil: A good drizzle at the end adds a fruity richness that ties everything together.
• Fresh basil leaves: Optional but wonderful, the herbal note makes it feel like a meal instead of a snack.
• Crushed red pepper flakes: A pinch adds just enough heat to wake up your palate without overpowering the creamy base.

Instructions

Get the oven ready:

Preheat your broiler to high so it's hot enough to melt the mozzarella quickly without drying out the avocado underneath. If you're using a toaster oven, set it to broil and give it a few minutes to heat up.

Toast the bread:

Toast your slices until they're golden and crisp on both sides, you want enough crunch to support the toppings without bending. I usually do this in the toaster oven or under the broiler for about 2 minutes per side.

Mash the avocado:

While the bread toasts, halve your avocado, remove the pit, and scoop the flesh into a small bowl. Add lemon juice, a pinch of salt, and a few grinds of pepper, then mash with a fork until it's mostly smooth but still has some texture.

Spread the avocado:

Spread the mashed avocado evenly over each toasted slice, going all the way to the edges so every bite has that creamy layer. Don't be shy with it.

Add the mozzarella:

Arrange your mozzarella slices on top of the avocado, overlapping them slightly if needed. Pat them dry first so they melt instead of steaming.

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. It happens fast, so don't walk away.

Finish and serve:

Drizzle with olive oil and top with basil leaves and red pepper flakes if you're using them. Serve immediately while the cheese is still gooey and the bread is warm.

Save

One morning I made this for breakfast after a sleepless night and stood at the counter eating it straight off the baking tray. The warmth of the melted cheese and the way the olive oil pooled in the little craters of the bread made me feel cared for, even though I was alone. Sometimes the simplest things are the ones that remind you to slow down and actually taste what you're eating.

How to Pick the Right Bread

A sturdy sourdough or country loaf is your best friend here because the thick slices hold up under the broiler and don't get limp. I've tried this with soft sandwich bread and it just doesn't work, it gets soggy and falls apart before you can take a bite. Look for bread with a chewy crumb and a crust that crisps up beautifully when toasted. If you're using a baguette, slice it on a sharp diagonal to get enough surface area for the toppings. Day old bread is actually perfect because it toasts more evenly and has less moisture to compete with the avocado.

Making It Your Own

This tartine is a blank canvas that welcomes whatever you have on hand. I've added halved cherry tomatoes before broiling and they burst into sweet little pockets of juice that mingle with the cheese. A drizzle of balsamic glaze or a smear of pesto under the avocado adds depth without much effort. If you want protein, a poached or fried egg on top turns this into a full meal, the runny yolk mixing with the avocado is almost obscenely good. Sometimes I scatter thinly sliced radishes or microgreens over the top for crunch and a peppery bite that cuts through the richness.

Storage and Reheating

Honestly, this is best eaten right away while the cheese is molten and the bread is still crisp. If you have leftovers, they don't reheat well because the avocado turns dull and the bread gets chewy. You can store the components separately, keep the mashed avocado in an airtight container with plastic wrap pressed directly on the surface, and store the toasted bread and sliced mozzarella in separate containers. When you're ready to eat, just assemble and broil fresh.

• Press plastic wrap directly onto mashed avocado to prevent browning and store in the fridge for up to 1 day.
• Toast bread fresh each time for the best texture, stale reheated toast never tastes right.
• If you must reheat, do it under the broiler for 1 minute to crisp the edges and melt the cheese again.

Save

This tartine has become my answer to almost every craving, quick enough for a weekday lunch but special enough to serve to someone you want to impress. I hope it brings you as much quiet joy as it's brought me, one warm, creamy, crispy bite at a time.

Questions & Answers for Recipes

→ How do I select a ripe avocado?

Choose an avocado that yields slightly to gentle pressure. The skin should be dark, and when cut, the flesh should be bright green without dark spots. If not ready, leave at room temperature for a day or two.

→ Can I prepare this ahead of time?

Toast the bread and prepare the avocado spread in advance, but assemble and broil just before serving. The mozzarella melts best when warm, and the bread stays crispest when freshly toasted.

→ What bread works best?

Rustic country bread or sourdough are ideal for their sturdy texture and ability to hold toppings without becoming soggy. Artisan bread with a good crust ensures structural integrity during broiling.

→ How long should I broil the tartine?

Broil for 2-3 minutes until the mozzarella is melted and just beginning to bubble at the edges. Watch carefully to prevent burning, as broiler intensity varies. The cheese should be creamy but not browned.

→ What are good variations to try?

Add sliced cherry tomatoes, a poached egg on top, or a drizzle of balsamic glaze. For heartier versions, include roasted red peppers, sun-dried tomatoes, or a thin layer of pesto beneath the avocado.

→ Is this suitable for dietary restrictions?

Yes, use gluten-free bread for celiac needs. For dairy-free diets, substitute mozzarella with plant-based cheese alternatives. Always verify ingredient labels for allergen information.