Avocado Mozzarella Tartine

The smell of toasted sourdough pulled me out of a dreary Tuesday afternoon slump. I had a perfectly ripe avocado on the counter and a ball of mozzarella left over from Sunday pasta. Instead of the usual avocado toast routine, I layered them together and slid the whole thing under the broiler. The mozzarella bubbled and turned golden at the edges, and suddenly I had something that felt less like a snack and more like a small celebration.

I started making these tartines on weekends when friends would drop by unannounced. They looked impressive enough that no one questioned whether I had planned ahead, and I could assemble them while we talked. One friend always asked for extra red pepper flakes, another insisted on adding tomatoes. It became less about following a recipe and more about having a flexible base that made everyone happy.

Ingredients

• Rustic country bread or sourdough: The sturdy crumb holds up under the avocado and cheese without getting soggy, and it toasts beautifully with crisp edges.
• Ripe avocado: Look for one that yields slightly when you press it, the lemon juice keeps it bright green and adds a little tang that balances the richness.
• Fresh mozzarella: The soft, milky kind melts into creamy pools under the broiler, avoid the low moisture stuff for this.
• Extra virgin olive oil: A good drizzle at the end adds fruity depth and makes the whole thing glisten.
• Fresh basil leaves: They bring a sweet, peppery note that makes the tartine taste more intentional and less thrown together.
• Crushed red pepper flakes: Just a pinch gives you a warm tingle that plays off the cool avocado.

Instructions

Preheat and toast:

Turn your broiler to high and let it get hot while you toast the bread until both sides are golden and crisp. You want it sturdy enough to support all the toppings without bending.

Mash the avocado:

Scoop the avocado into a bowl, add lemon juice, salt, and pepper, then mash with a fork until mostly smooth but still a bit chunky. Taste it and adjust the seasoning, it should be bright and well seasoned on its own.

Spread and layer:

Spread the avocado evenly over each toasted slice, then lay the mozzarella slices on top in an even layer. Try not to overlap too much or some pieces will stay cold while others burn.

Broil until bubbly:

Set the tartines on a baking tray and slide them under the broiler for two to three minutes. Watch closely, the cheese should melt and start to bubble with a few golden spots forming on top.

Finish and serve:

Drizzle with olive oil, scatter basil leaves and red pepper flakes if using, and serve immediately. The contrast between the warm cheese and cool avocado is best right out of the oven.

Save

One morning I made these for my sister after she stayed over following a late night. She ate hers standing at the counter, eyes half closed, and said it was exactly what she needed. We did not talk much, just stood there in the quiet kitchen with the sunlight coming through the window. Sometimes food does not need to be fancy to feel like exactly the right thing.

Choosing Your Bread

The bread is more important than it seems at first. A soft sandwich loaf will get soggy under the avocado and will not crisp up properly. I have had the best luck with thick sliced sourdough or a rustic country loaf with an open crumb. The texture should be sturdy and slightly chewy, with enough structure to hold everything without falling apart. If you are using gluten free bread, toast it a little longer to make sure it gets really crisp.

Making It a Meal

If you want to turn this into something more substantial, a poached or fried egg on top changes everything. The runny yolk mixes with the avocado and creates this silky sauce that soaks into the bread. I have also added sliced cherry tomatoes before broiling, they burst and add little pockets of sweetness. A handful of arugula on the side with a squeeze of lemon makes it feel like a real lunch instead of just a snack.

Storage and Timing

This is not a make ahead recipe. The avocado will brown and the bread will lose its crispness if you try to prepare it in advance. If you must prep something early, you can toast the bread and mash the avocado with lemon juice up to an hour before, but only assemble and broil right before serving. Leftovers do not keep well, the textures turn sad and mushy. It is best to make only what you will eat immediately.

• Keep ripe avocados in the fridge to slow down browning if you are not using them right away.
• If you have leftover mozzarella, store it in its brine or in a container with a little salted water to keep it fresh.
• Use a very sharp knife to slice the mozzarella cleanly, a dull blade will tear it and make uneven pieces.

Save

This tartine has become my answer to those moments when I want something satisfying but do not want to spend an hour in the kitchen. It feels indulgent without being heavy, and it always tastes like I care a little more than I actually had to.

Recipe FAQs

→ Can I prepare this ahead of time?

It's best served immediately after broiling while the mozzarella is warm and gooey. However, you can prep components separately—mash the avocado up to 2 hours ahead (cover with plastic wrap) and assemble just before serving.

→ What type of bread works best?

Rustic country bread, sourdough, or artisan white bread all work wonderfully. Choose dense varieties that hold up well to toasting and won't become soggy under the toppings.

→ How do I prevent the avocado from browning?

The lemon juice helps prevent oxidation. If prepping ahead, press plastic wrap directly against the mashed avocado surface and keep it refrigerated until ready to assemble.

→ Can I make this gluten-free or dairy-free?

Yes! Use gluten-free bread for a gluten-free version. For dairy-free, substitute mozzarella with dairy-free cheese or skip it entirely, adding sliced tomatoes or herbs for extra flavor instead.

→ What are some tasty variations?

Try adding sliced cherry tomatoes, a drizzle of balsamic glaze, crispy bacon, or a poached egg on top. Fresh herbs like dill, mint, or arugula also complement the avocado beautifully.

→ How long does this take to make?

Total time is just 15 minutes—5 minutes for toasting and preparation, and 2-3 minutes under the broiler for the cheese to melt. It's perfect for busy weekdays or quick entertaining.