Save My neighbor handed me a bag of avocados over the fence one Saturday morning, more than I could possibly eat before they turned. I had mozzarella left from pizza night and good bread going stale by evening. What started as resourceful leftovers became something I crave weekly now. The combination of hot, melted cheese meeting cool, creamy avocado is strangely addictive.
I made this for my sister when she dropped by unannounced, stressed and hungry. She ate both servings standing at the counter, barely speaking until the last bite. Then she asked me to text her the recipe, which for her is the highest compliment. Now she makes it every Sunday evening before her work week starts.
Ingredients
- Rustic country bread or sourdough (2 slices): The sturdier the bread, the better it holds up under the weight of toppings without going soggy, and a good crust gives you that satisfying crunch.
- Ripe avocado (1): It should yield slightly to gentle pressure but not feel mushy, and if yours is underripe, let it sit in a paper bag with a banana overnight.
- Fresh lemon juice (1 tsp): Keeps the avocado green and adds a brightness that cuts through all the richness.
- Salt and freshly ground black pepper: Dont skip seasoning the avocado itself, it makes all the difference between bland and crave worthy.
- Fresh mozzarella (80 g): The soft, milky kind from the deli counter melts into creamy pools, far better than the rubbery pre shredded stuff.
- Extra virgin olive oil (1 tbsp): A finishing drizzle adds fruity depth and makes everything glisten.
- Fresh basil leaves (optional): Tear them roughly just before serving so they release their perfume.
- Crushed red pepper flakes (optional): Just a pinch brings warmth without real heat.
Instructions
- Get the broiler going:
- Preheat your broiler or toaster oven to high so its screaming hot when you need it. This step is easy to forget, but starting with intense heat is what gets that perfect melt.
- Toast the bread:
- Toast your slices until theyre golden and crisp on both sides, sturdy enough to hold toppings without bending. You want audible crunch when you bite down.
- Mash the avocado:
- While the bread toasts, halve the avocado, twist out the pit, and scoop the flesh into a bowl with lemon juice, salt, and pepper. Mash with a fork until mostly smooth but still a little chunky for texture.
- Build the base:
- Spread the seasoned avocado evenly over each toasted slice, right to the edges. Dont be shy, this is the creamy foundation everything else sits on.
- Layer the mozzarella:
- Arrange mozzarella slices over the avocado, overlapping slightly if needed. Fresh mozzarella releases moisture as it melts, which seeps into the avocado beautifully.
- Broil until bubbly:
- Set the tartines on a baking tray and slide under the broiler for 2 to 3 minutes, watching closely. Pull them when the cheese is melted and just starting to brown in spots.
- Finish and serve:
- Drizzle with olive oil, scatter basil and red pepper flakes if using, and serve immediately. The contrast between hot cheese and cool avocado fades quickly, so eat these fast.
Save The first time I brought these to a brunch potluck, three people asked if Id catered. I laughed because Id made them in the host's kitchen in under ten minutes while everyone else was still setting up. Sometimes the simplest things look the most impressive, and I never corrected anyone who assumed they were complicated.
Choosing Your Bread
Ive tried this on everything from baguette to whole wheat sandwich bread, and the rustic sourdough still wins every time. The irregular crumb catches bits of melted cheese and avocado, and the tangy flavor plays well with the richness. If youre using something softer, toast it extra long so it can hold its own. A flimsy base ruins the whole experience, turning what should be a knife and fork affair into a messy hand held disaster.
Making It a Meal
On days when Im actually hungry and not just grazing, I crack an egg on top before broiling or fry one separately and set it on at the end. The runny yolk mixes with the avocado and creates this luscious sauce that turns a snack into dinner. Cherry tomatoes, thinly sliced and tucked under the cheese, add little bursts of acidity. A handful of arugula on the side, dressed simply with lemon and oil, makes the whole plate feel more complete without much extra effort.
Storing and Timing
This isnt a make ahead situation, the magic is in the temperature contrast and textural variety, both of which disappear within minutes. If you must prep something early, mash the avocado and keep it covered with plastic pressed directly on the surface to prevent browning. Toast the bread and slice the mozzarella, then assemble and broil right before serving. Leftovers are edible cold, but theyre a shadow of their former selves.
- Assemble just before broiling or the bread soaks up moisture and loses its crunch
- Leftover mashed avocado keeps for a day in the fridge with plastic wrap touching the surface
- If reheating, use a hot oven instead of a microwave to preserve some texture
Save This tartine has become my answer to unexpected guests, lazy Sundays, and those afternoons when cooking feels like too much but cereal feels like too little. Keep good bread, ripe avocados, and fresh mozzarella around, and youre always fifteen minutes away from something that feels like a treat.
Kitchen Questions
- → Can I prepare the avocado ahead of time?
It's best to mash the avocado just before assembling to prevent browning. If preparing ahead, toss the mashed avocado with extra lemon juice and store in an airtight container for up to 2 hours.
- → What type of bread works best?
Rustic country bread or sourdough work wonderfully due to their sturdy texture and ability to support the toppings. Avoid soft white bread as it may become soggy.
- → Can I make this without broiling?
Yes. Toast the bread, assemble with avocado and mozzarella, then bake in a 200°C (400°F) oven for 3–5 minutes until the cheese melts. Broiling provides faster, more even melting.
- → What are good topping variations?
Try sliced cherry tomatoes, a drizzle of balsamic glaze, crispy prosciutto, or a poached egg on top. Crushed red pepper flakes and fresh herbs like dill or oregano also enhance the flavor.
- → Is this suitable for dietary restrictions?
This is naturally vegetarian. Use gluten-free bread to accommodate gluten sensitivities, or substitute dairy-free mozzarella for a vegan version. Always check product labels for allergens.
- → How should I select a ripe avocado?
Choose an avocado that yields slightly to gentle pressure but isn't mushy. The flesh should be creamy green when cut. If unripe, ripen at room temperature for a day or two.