Save to Pinterest The smell of toasted sourdough always pulls me into the kitchen, no matter what else I'm doing. One afternoon I was rummaging through the fridge, half distracted, when I spotted a lonely avocado and a ball of mozzarella sitting side by side. I grabbed both without thinking, smashed the avocado onto warm toast, layered on the cheese, and slid it under the broiler. Those few minutes of melting changed everything.
I made this for a friend who showed up unannounced one Saturday morning, still in her running clothes and starving. She stood at the counter watching me broil the cheese, and when I handed her the tartine she took one bite and said it tasted like something from a café. I didn't tell her it took less than fifteen minutes. Sometimes the best compliments come from what you don't say.
Ingredients
- Rustic country bread or sourdough (2 slices): The structure matters here, you want bread with enough chew to hold up under the avocado and melted cheese without going soggy.
- Ripe avocado (1): Press gently near the stem, it should yield just a little, and always add lemon juice right away to keep the color bright.
- Fresh lemon juice (1 tsp): This isn't just for flavor, it stops the avocado from turning that sad gray-brown while you're broiling the cheese.
- Salt and freshly ground black pepper: Season the avocado well, under seasoned avocado is one of the saddest things in a kitchen.
- Fresh mozzarella (80 g, about 3 oz, sliced): Go for the kind packed in water, it melts beautifully and doesn't turn rubbery under high heat.
- Extra virgin olive oil (1 tbsp): A good drizzle at the end adds richness and ties everything together with a fruity note.
- Fresh basil leaves (optional): Tear them just before serving so they stay fragrant and don't bruise.
- Crushed red pepper flakes (optional): Just a pinch gives a gentle warmth that plays nicely with the creamy base.
Instructions
- Get the broiler going:
- Preheat your oven broiler or toaster oven to high so it's ready when you need it. You want intense heat that melts the cheese fast without drying out the bread.
- Toast the bread:
- Toast the slices until they're crisp and golden on both sides, this creates a sturdy base that won't collapse under the toppings.
- Smash the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lemon juice, salt, and pepper, then mash with a fork until mostly smooth with some small chunks for texture.
- Spread and layer:
- Spread the smashed avocado evenly over the toasted bread. Arrange mozzarella slices on top, covering the avocado as much as you can.
- Broil until bubbly:
- Place the tartines on a baking tray and broil for 2 to 3 minutes, watching closely. The mozzarella should melt and just start to bubble and turn golden in spots.
- Finish and serve:
- Drizzle with olive oil, scatter fresh basil leaves and a pinch of red pepper flakes if you like. Serve immediately while the cheese is still stretchy and warm.
Save to Pinterest The first time I served this at a casual dinner, someone asked if I'd been to culinary school. I laughed and said no, just a lot of trial and error with ingredients I had lying around. That's when I realized good food doesn't need to be complicated, it just needs to make people pause and take a second bite. This tartine does that every time.
Making It Your Own
I've added halved cherry tomatoes on top before broiling, and the juices mix with the olive oil in a way that feels almost fancy. A drizzle of balsamic glaze at the end adds a sweet-tart note that cuts through the richness. For mornings when I need more staying power, I'll top it with a fried egg, the runny yolk turns the whole thing into something I want to eat with a knife and fork. You can also swap in gluten-free bread or use a plant-based cheese if that suits your needs better.
Getting the Timing Right
The secret is having everything ready before you start broiling. I prep the avocado, slice the mozzarella, and toast the bread all at once so nothing sits around getting cold or soggy. Once the cheese goes under the broiler, I stay close and watch through the oven door. Those two to three minutes are crucial, and pulling it out at just the right moment means the difference between melted perfection and a rubbery mess.
Storing and Serving Tips
This isn't a dish that holds well, the magic is in eating it fresh while the cheese is still gooey and the bread is crisp. If I have leftover smashed avocado, I press plastic wrap directly onto the surface and use it within a few hours. The mozzarella and bread are best prepped right before serving.
- Serve it on a wooden board with a small pile of greens on the side for a light lunch.
- If you're feeding a crowd, double or triple the recipe and keep the tartines warm in a low oven until everyone's ready.
- Pair it with a simple tomato soup or a handful of olives for a more rounded meal.
Save to Pinterest This tartine has become my answer to those days when I want something satisfying but don't have the energy for a full cooking project. It's proof that a few good ingredients and a hot broiler can turn into something you'll crave again tomorrow.
Recipe FAQs
- → Can I prepare this ahead of time?
It's best served fresh and warm, but you can prepare the mashed avocado up to 2 hours ahead by covering it tightly with plastic wrap directly on the surface to prevent browning. Toast the bread and assemble just before serving.
- → What type of mozzarella works best?
Fresh mozzarella is ideal for this tartine as it melts beautifully and creates those appealing strings. Avoid pre-shredded varieties, which contain anti-caking agents and won't melt as smoothly.
- → How do I prevent the avocado from browning?
Always add fresh lemon juice immediately after mashing the avocado. The acid slows oxidation significantly. If preparing in advance, press plastic wrap directly onto the mashed surface and refrigerate until ready to use.
- → Can I make this without a broiler?
Yes. Toast the bread and assemble as directed, then place on a baking tray in a 200°C (400°F) oven for 3-4 minutes until the mozzarella melts. Alternatively, you can use a stovetop skillet over medium heat for 2-3 minutes per side.
- → What are good additions to customize this?
Try sliced cherry tomatoes, a drizzle of balsamic glaze, fresh arugula, or thin slices of prosciutto for a non-vegetarian version. A poached or fried egg transforms it into a hearty breakfast option.
- → Is this suitable for different diets?
Easily adaptable: use gluten-free bread for a gluten-free version, or dairy-free cheese for a vegan tartine. Always check product labels for allergens and cross-contamination risks.