Pin Recipe My friend Nina showed up unannounced one Saturday morning, starving after a yoga class. I had exactly four ingredients in the fridge: bread, an avocado, mozzarella, and half a lemon. What started as improvisation turned into something we now make every time she visits. The contrast between the cool, creamy avocado and the hot, melted cheese creates this perfect textural moment that feels indulgent but takes almost no effort.
I started making this for my partner during his late work nights, and it became our unofficial midnight snack. We'd sit at the kitchen counter with the broiler still warm, tearing basil leaves with our hands and letting the olive oil drip onto the plate. Those quiet moments, just us and the hum of the refrigerator, turned a simple tartine into a small ritual.
Ingredients
- Rustic country bread or sourdough: The thicker and chewier the bread, the better it holds up under the weight of toppings and the broiler heat, so avoid anything too soft or it will get soggy.
- Ripe avocado: Press gently near the stem, it should yield slightly but not feel mushy, and always add lemon juice immediately to keep the color bright and fresh.
- Fresh lemon juice: This is not optional, it wakes up the avocado and adds a sharpness that balances the richness of the cheese.
- Salt and freshly ground black pepper: Season the avocado generously because under-seasoned avocado tastes flat and dull no matter what you pile on top.
- Fresh mozzarella: Use the kind packed in water, not the dry shredded stuff, because it melts into soft pools instead of forming a rubbery layer.
- Extra virgin olive oil: A good drizzle at the end adds a fruity, peppery finish that ties everything together.
- Fresh basil leaves: Tear them just before serving so they release their oils and smell incredible, transforming the dish from simple to special.
- Crushed red pepper flakes: A small pinch adds warmth and complexity without making it spicy, but skip it if you prefer things mild.
Instructions
- Get the broiler ready:
- Preheat your oven broiler or toaster oven to high so it is screaming hot and ready to melt the cheese quickly. You want intense, direct heat that bubbles the mozzarella without drying out the bread.
- Toast the bread:
- Toast the slices until they are golden and crisp on both sides, with a slight crunch that will stand up to the toppings. If your bread is too soft, it will turn soggy under the avocado.
- Prepare the avocado:
- Halve the avocado, twist to remove 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 but still a bit chunky. Taste it now, this is your chance to adjust the seasoning before it goes on the bread.
- Spread the avocado:
- Spread the mashed avocado evenly over each toasted slice, reaching all the way to the edges so every bite has that creamy layer. Do not be shy, pile it on generously.
- Add the mozzarella:
- Arrange the mozzarella slices on top of the avocado, overlapping them slightly so the cheese covers most of the surface. Fresh mozzarella melts unevenly, which is part of its charm, so do not worry about perfection.
- 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. Pull them out immediately or the cheese will turn rubbery.
- Finish and serve:
- Drizzle with olive oil, scatter fresh basil leaves on top, and add a pinch of red pepper flakes if you like a little heat. Serve right away while the cheese is still molten and the toast is warm.
Pin Recipe One afternoon, I made this for my neighbor who had just come home from the hospital. She took one bite and smiled for the first time in days. It reminded me that food does not have to be complicated to feel like care. Sometimes, the simplest things carry the most meaning.
How to Choose the Right Bread
The bread is the foundation here, so it matters more than you might think. I have tried this with everything from baguette to whole wheat sandwich bread, and the best results always come from something with structure and character. Sourdough is my favorite because the tangy flavor plays beautifully with the creamy avocado and mild mozzarella. If you use a softer bread, toast it extra well so it can handle the moisture without turning limp halfway through eating.
Making It Your Own
Once you have made this a few times, you will start seeing it as a template instead of a strict recipe. I have added sliced cherry tomatoes for sweetness, drizzled balsamic glaze for acidity, and even topped it with a fried egg when I needed something more substantial. My sister swears by adding thinly sliced radishes for crunch, and my dad likes to sneak in some arugula before the cheese goes on. The base is forgiving, so trust your instincts and use what you have.
Storage and Timing Tips
This is not a make ahead dish, it is best eaten within minutes of coming out of the broiler. The avocado will start to brown if it sits too long, and the bread will lose its crispness as it absorbs moisture. If you are serving a group, you can prep the avocado mixture and toast the bread in advance, then assemble and broil just before serving.
- If you have leftover mashed avocado, press plastic wrap directly onto the surface and refrigerate for up to one day.
- Fresh mozzarella should be used within a day or two of opening for the best texture and flavor.
- Leftover tartines do not reheat well, so only make as many as you plan to eat immediately.
Pin Recipe This tartine has become my answer to the question, what can I make that feels special but does not require a plan. It is proof that a few good ingredients, treated simply, can turn into something you will crave again and again.
Recipe FAQs
- → Can I prepare the avocado ahead of time?
It's best to prepare the avocado just before assembling the tartine to prevent browning. If you need to prep ahead, toss the mashed avocado with extra lemon juice and store in an airtight container for up to 2 hours.
- → What bread works best for tartines?
Rustic country bread or sourdough are ideal choices as they're sturdy enough to support the toppings without becoming soggy. Ensure the bread is toasted until crisp to maintain its structure under the melted cheese.
- → How do I know when the mozzarella is perfectly melted?
Watch for visible bubbling around the edges and slight browning on top. This usually takes 2-3 minutes under a hot broiler. Remove immediately to avoid overmelting or burning the bread underneath.
- → Can I make this dairy-free?
Yes, substitute the fresh mozzarella with dairy-free mozzarella alternatives available at most supermarkets. Check that your choice melts well before using it for this preparation.
- → What variations can I try?
Add sliced cherry tomatoes, fresh spinach, roasted red peppers, or a poached egg on top. A drizzle of balsamic glaze or hot sauce adds extra depth. For heartier portions, top with a fried or poached egg.
- → Is this suitable for meal prep?
The components can be prepped separately, but assemble just before eating for the best texture. Toast bread ahead, store separately, then assemble and broil fresh to enjoy crispy bread and warm melted cheese.