Save The smell of toasted sourdough always pulls me into the kitchen, no matter what I'm doing. One Sunday morning, I had half an avocado left over and a ball of mozzarella that needed using, so I threw together this tartine without thinking twice. The way the cheese bubbled under the broiler and pooled into the creamy avocado surprised me in the best way. It was one of those accidental wins that becomes a weekly ritual. Now I make it whenever I need something fast but still special.
I started making these for my roommate during finals week because she'd forget to eat anything that wasn't instant noodles. She'd come into the kitchen, exhausted, and I'd slide one of these across the counter still warm from the broiler. The look on her face every time told me it was exactly what she needed. Food doesn't have to be complicated to feel like care. Sometimes it just needs to be warm, quick, and made with someone in mind.
Ingredients
- Rustic country bread or sourdough: The thicker and crustier, the better, it holds up under the weight of the toppings and adds a deep, wheaty flavor that plain sandwich bread just can't match.
- Ripe avocado: You want it soft enough to mash easily but not so overripe that it tastes bitter, a gentle squeeze should leave a slight indent.
- Fresh lemon juice: This keeps the avocado green and adds a bright note that cuts through the richness of the cheese.
- Salt and freshly ground black pepper: Don't skimp here, they wake up the avocado and make everything taste more intentional.
- Fresh mozzarella: The kind that comes in water is creamier and melts more evenly than the pre-shredded stuff.
- Extra virgin olive oil: A good drizzle at the end adds a peppery, fruity finish that ties the whole thing together.
- Fresh basil leaves: Optional but highly recommended, they add a sweet, herbal brightness that makes it feel restaurant-worthy.
- Crushed red pepper flakes: Just a pinch gives a subtle warmth without making it spicy.
Instructions
- Get the broiler going:
- Turn your oven broiler or toaster oven to high and let it preheat while you prep. You want it hot enough to melt the cheese fast without drying out the bread.
- Toast the bread:
- Place your slices under the broiler or in the toaster until both sides are golden and crisp. The crunch is what makes this tartine work, so don't go soft here.
- Mash the avocado:
- Scoop the avocado into a small bowl, add the lemon juice, salt, and pepper, then mash it with a fork until it's mostly smooth but still has some texture. I like leaving a few chunks for interest.
- Spread it on:
- Divide the mashed avocado evenly between the toasted slices, spreading it all the way to the edges. This creates a creamy base that the cheese melts into beautifully.
- Layer the mozzarella:
- Lay the mozzarella slices over the avocado, overlapping them slightly if needed. Fresh mozzarella releases a little moisture as it melts, which keeps everything luscious.
- Broil until bubbly:
- Put the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes, watching 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 you're using them, and serve right away. The warmth and the contrast of textures are at their peak in the first few minutes.
Save I made this for a friend who swore she didn't like avocado toast because it was too trendy and boring. After one bite, she went quiet, then asked if I had another slice of bread. We ended up eating four tartines between us, standing at the counter, talking about nothing important. That's when I realized this recipe isn't just food, it's the kind of thing that makes people linger in your kitchen a little longer.
Making It Your Own
I've added sliced cherry tomatoes on top before broiling, and the way they burst and release their sweetness into the cheese is incredible. A drizzle of balsamic glaze after it comes out of the oven adds a tangy-sweet note that feels fancy without any effort. If you want it heartier, top it with a fried egg, the runny yolk mixing with the avocado is pure comfort. You can also swap in burrata for an even creamier experience, though it melts faster so keep an eye on it.
Choosing Your Bread
I've tried this on everything from baguette slices to whole grain sandwich bread, and the thicker rustic loaves always win. Sourdough has that tangy edge that complements the richness, and it holds its structure even under the weight of the toppings. If you're using gluten-free bread, toast it a little longer to make sure it crisps up properly. Avoid anything too soft or airy, it'll get soggy fast and lose that essential crunch.
Serving and Storing
This tartine is best eaten right away, while the cheese is still gooey and the bread is warm. If you need to prep ahead, toast the bread and mash the avocado separately, then assemble and broil just before serving. Leftover mashed avocado can be stored in an airtight container with plastic wrap pressed directly onto the surface to prevent browning, but honestly it never lasts long enough in my house to worry about that.
- Serve with a simple green salad dressed in lemon vinaigrette for a light, balanced meal.
- Pair it with a bowl of tomato soup if you're craving something cozy.
- Make a double batch if you're feeding more than two people, they disappear fast.
Save There's something deeply satisfying about making something this simple taste this good. Keep the ingredients around, and you'll always have a reason to stay in instead of ordering out.
Questions & Answers
- → What type of bread works best for this tartine?
Rustic country bread or sourdough are ideal choices for their sturdy structure and ability to hold toppings without becoming soggy. The thicker slices toast better and provide a satisfying crunch that contrasts with the creamy avocado and melted cheese.
- → How do I select a ripe avocado?
Choose avocados that yield slightly to gentle pressure but aren't mushy. They should have dark green or nearly black skin. If your avocado is too firm, ripen it at room temperature for a day or two. Avoid those with dark spots or bruises.
- → Can I prepare this ahead of time?
Toast the bread and prepare the mashed avocado up to 2 hours in advance, storing them separately. Assemble and broil just before serving to ensure the mozzarella is warm, gooey, and at its best texture.
- → What are good variations or additions?
Try adding sliced cherry tomatoes, a drizzle of balsamic glaze, crispy bacon bits, or a poached egg on top. Microgreens or arugula add peppery freshness. A thin layer of pesto between the avocado and mozzarella creates extra flavor dimension.
- → How do I make this gluten-free or dairy-free?
Substitute with certified gluten-free bread for a gluten-free version. For dairy-free, replace fresh mozzarella with dairy-free cheese alternatives. Always check product labels for allergen information and cross-contamination warnings.