Save to Pinterest The smell of bread toasting always pulls me back to a rainy afternoon when I had nothing in the fridge but half an avocado and a ball of mozzarella. I was hungry, impatient, and convinced I'd end up eating cereal for lunch. Then I remembered a tartine I'd seen in a cafe window in Paris years ago, all golden and bubbly under the broiler. Five minutes later, I was biting into something so simple it felt like cheating, yet so satisfying I made it three more times that week.
I made this for my sister once when she stopped by unannounced, still in her scrubs from a long shift. She sat at the counter, too tired to talk, and I slid the plate in front of her without a word. She took one bite, closed her eyes, and said it tasted like a hug. I've been making it for drop-in guests ever since, because sometimes the best hospitality is just melted cheese on good bread.
Ingredients
- Rustic country bread or sourdough: The thicker the slice, the better it holds up under the weight of avocado and cheese, plus a sturdy crust gives you that perfect crunch.
- Ripe avocado: Look for one that yields slightly when you press it, not mushy but not rock hard, and always add lemon juice right away to keep it bright green.
- Fresh lemon juice: This is not optional, it wakes up the avocado and keeps it from turning brown if you get distracted mid-recipe.
- Salt and freshly ground black pepper: Season the avocado generously, because under-seasoned avocado tastes like green nothing.
- Fresh mozzarella: Use the kind that comes in water, not the pre-shredded stuff, it melts into creamy puddles instead of rubbery spots.
- Extra virgin olive oil: A good drizzle at the end adds richness and ties all the flavors together, do not skip this step.
- Fresh basil leaves: Optional but highly recommended, they add a pop of color and a sweet herbal note that makes the whole thing feel fancy.
- Crushed red pepper flakes: Just a pinch if you like a little heat, it cuts through the creaminess and keeps things lively.
Instructions
- Get the broiler going:
- Preheat your oven broiler or toaster oven to high so it is ready the moment you need it. This is a fast recipe, and waiting for the broiler to heat up will kill your momentum.
- Toast the bread:
- Toast the slices until they are crisp and golden on both sides, you want them sturdy enough to hold toppings without getting soggy. If they are too pale, they will wilt under the avocado.
- Mash the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a bowl, then add lemon juice, salt, and pepper and mash with a fork until mostly smooth with some chunks. Do not over-mash, a little texture is a good thing.
- Spread the avocado:
- Spread the mashed avocado evenly over the toasted bread slices, all the way to the edges so every bite gets some. Use the back of a spoon to smooth it out if you are feeling fancy.
- Add the mozzarella:
- Arrange mozzarella slices on top of the avocado, overlapping them slightly so they melt into one gooey layer. Fresh mozzarella has a lot of moisture, so do not pile it on too thick or it will get watery.
- Broil until bubbly:
- Place the tartines on a baking tray and broil for 2 to 3 minutes, watching closely, until the mozzarella is melted and just starting to bubble. Do not walk away, broilers are fast and unforgiving.
- Garnish and serve:
- Drizzle with olive oil, and top with fresh basil leaves and crushed red pepper flakes if you like. Serve immediately while the cheese is still stretchy and the bread is warm.
Save to Pinterest There was a morning when I made this for myself and ate it standing by the window, watching the neighborhood wake up. The sun hit the basil just right, and I realized I had been rushing through breakfast for years without noticing. This tartine made me slow down, even if just for ten minutes, and that felt like a small rebellion against the chaos of the week.
What to Do If You Want More
Add sliced cherry tomatoes on top of the avocado before you broil it, they will burst and add a sweet acidity that cuts through the richness. A drizzle of balsamic glaze after broiling gives it a tangy sweetness that feels almost restaurant-worthy. For a heartier meal, top each tartine with a poached or fried egg, the runny yolk mixes with the avocado and turns it into something you will want to soak up with every last crumb.
How to Make It Work for You
Use gluten-free bread if you need to, just make sure it is thick and sturdy enough to hold up under the toppings. Swap the mozzarella for a dairy-free cheese if you are avoiding dairy, though I recommend one that melts well, not the kind that stays rubbery. If you do not have fresh basil, a sprinkle of dried oregano or a handful of arugula works just as well for a peppery green note.
Storing and Reheating
Honestly, this is best eaten the moment it comes out of the broiler, but if you have leftovers, store the components separately. Keep the mashed avocado in an airtight container with plastic wrap pressed directly onto the surface to prevent browning, and store the toasted bread and mozzarella separately. Reheat by assembling fresh and broiling again for 2 minutes, though the avocado will not be as bright green.
- Do not refrigerate assembled tartines, they turn into a sad, soggy mess.
- If you are meal prepping, toast the bread and mash the avocado in the morning, then assemble and broil right before eating.
- Leftover mozzarella can be torn into salads or melted onto scrambled eggs the next day.
Save to Pinterest This tartine is proof that you do not need a long ingredient list or fancy techniques to make something worth sitting down for. It is just bread, avocado, and cheese, but somehow it feels like more, especially when you take the time to eat it warm.
Recipe Questions & Answers
- → Can I make this without mozzarella?
Yes, you can use other cheeses like burrata, ricotta, or goat cheese. Each will give a different flavor profile while maintaining the creamy, melted element.
- → How do I prevent the avocado from browning?
Toss your mashed avocado with fresh lemon juice or lime juice immediately after mashing. The citric acid slows oxidation. Assemble the tartine just before broiling for best results.
- → Can I broil this in a regular oven?
Absolutely. Set your oven to broil on high and place the tartine on a baking tray on the middle rack. Watch carefully as broiler intensity varies—usually 2–3 minutes is perfect.
- → What bread works best?
Rustic country bread, sourdough, or ciabatta hold up best to toasting and broiling. Avoid soft sandwich bread as it becomes soggy. Gluten-free bread works well too.
- → How can I make this more filling?
Top with a poached or fried egg, add sliced cherry tomatoes, or drizzle with balsamic glaze. You can also include thin slices of prosciutto or crispy pancetta for richness.