Pin It I stumbled onto this tartine one rainy Saturday when the fridge was nearly empty and lunch needed to happen fast. All I had was half a loaf of good bread, an avocado that was finally ripe, and some mozzarella I'd bought for pizza night. I toasted the bread, smashed the avocado with a squeeze of lemon, piled on the cheese, and slid it under the broiler. When I pulled it out, the mozzarella was bubbling and golden, and the smell alone made me forget I was winging it.
The first time I made this for my sister, she was skeptical about warm avocado. But one bite in, she stopped talking and just nodded. Now she asks me to make it every time she visits, and I always keep extra mozzarella on hand just in case. It became our unofficial weekend lunch, the kind of meal that feels special without trying too hard.
Ingredients
- Rustic country bread or sourdough: The bread is your foundation, so use something with structure and flavor that can hold up to the toppings and broiler heat without going limp.
- Ripe avocado: Ripeness is everything here; press gently near the stem, and if it gives slightly, you are good to go, and always add lemon juice to keep it bright and prevent browning.
- Fresh mozzarella: Use the kind packed in water for the best melt and creamy texture, not the pre-shredded stuff, which tends to separate under heat.
- Fresh lemon juice: Just a teaspoon wakes up the avocado and balances the richness of the cheese.
- Extra virgin olive oil: A good drizzle at the end adds a peppery finish and ties the whole tartine together.
- Fresh basil leaves: Optional but highly recommended, basil brings a pop of color and a sweet herbal note that makes it feel more complete.
- Crushed red pepper flakes: A pinch adds gentle heat and contrast, especially if you like a little kick with your creamy bites.
Instructions
- Toast the bread:
- Preheat your broiler or toaster oven to high, then toast the bread slices until they are crisp and golden on both sides. You want them sturdy enough to support the toppings without sagging.
- Prepare the avocado:
- Halve the avocado, 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 with some chunky bits remaining for texture.
- Build the tartines:
- Spread the smashed avocado evenly over each toasted bread slice, making sure to cover the surface all the way to the edges. Arrange the mozzarella slices on top, overlapping slightly if needed.
- Broil until bubbly:
- Place the tartines on a baking tray and broil for 2 to 3 minutes, watching closely, until the mozzarella melts and just starts to bubble and turn golden in spots. Remove promptly to avoid burning.
- Finish and serve:
- Drizzle with olive oil, then top with fresh basil leaves and a pinch of crushed red pepper flakes if desired. Serve immediately while the cheese is still warm and gooey.
Pin It There was one evening when I made this after a long day, and instead of sitting at the table, I ate it standing by the kitchen window watching the light fade. The warm bread, the creamy avocado, the slight saltiness of the mozzarella, it all felt like exactly what I needed in that moment. Sometimes the simplest meals end up meaning the most.
Choosing Your Bread
The bread you pick makes or breaks this tartine, so go for something with a sturdy crumb and good crust. Sourdough is my top choice because the slight tang complements the creamy toppings beautifully, but a thick-cut country loaf or even a hearty whole grain works just as well. Avoid soft sandwich bread, it will turn soggy under the weight of the avocado and cheese.
Flavor Variations
Once you master the basic version, it is easy to play around with toppings and flavors. I have added halved cherry tomatoes before broiling for a burst of sweetness, drizzled balsamic glaze over the top for tang, and even cracked a fried egg on top to make it a full meal. Each tweak brings something new without losing the heart of what makes this tartine so satisfying.
Serving and Storage
This tartine is best eaten fresh and warm, right after it comes out of the broiler when the cheese is still melty and the bread is crisp. If you need to prep ahead, you can toast the bread and mash the avocado in advance, but only assemble and broil just before serving to keep everything at its best. Leftovers do not hold up well because the avocado browns and the bread softens, so I always make exactly what I plan to eat.
- Keep extra lemon juice on hand to brighten up any leftover mashed avocado if you do store it.
- If you want to make this for a crowd, double or triple the recipe and use a large baking sheet.
- Serve alongside a simple green salad or soup for a more complete light meal.
Pin It This tartine has become my go-to whenever I want something quick, satisfying, and just a little bit special. I hope it brings you as much comfort and joy as it has brought me.
Recipe FAQs
- → Can I prepare the avocado ahead of time?
It's best to mash the avocado just before assembling to prevent browning. If preparing slightly ahead, toss the mashed avocado with lemon juice and cover tightly with plastic wrap pressed directly onto the surface to minimize oxidation.
- → What type of bread works best for this tartine?
Rustic country bread or sourdough are ideal for their sturdy texture and ability to support the toppings without becoming soggy. Ensure the bread is toasted until crisp on both sides for the best results.
- → How do I know when the mozzarella is perfectly melted?
Broil for 2-3 minutes until the cheese is melted and just starting to bubble at the edges. Watch carefully as broilers vary in intensity. The mozzarella should be gooey but not overly browned.
- → Can I make this dairy-free?
Yes, simply substitute the mozzarella with a dairy-free cheese alternative. Many quality plant-based cheeses melt well under the broiler. Always check product labels to ensure they're suitable for high-heat cooking.
- → What are some creative topping variations?
Add sliced cherry tomatoes, a drizzle of balsamic glaze, or a poached egg for extra richness. Fresh herbs like arugula or microgreens, sun-dried tomatoes, or caramelized onions also complement the tartine beautifully.
- → How should I store leftovers?
This tartine is best enjoyed fresh and warm immediately after broiling. If you have leftovers, store them in an airtight container in the refrigerator for up to one day and reheat gently in the oven before serving.