Save It One Tuesday morning, I was standing in my kitchen staring at a half-avocado that needed eating before it turned brown, and somehow that random moment became my favorite quick lunch. I'd just finished toasting some sourdough, had fresh mozzarella in the fridge, and thought: why not? What emerged was so simple it almost felt like cheating to call it cooking—but the way the warm, melting cheese pooled into the creamy avocado, how the toast stayed golden and crisp underneath everything, made me wonder why I hadn't thought of this sooner.
I made these for my sister when she dropped by unexpectedly, and she sat at the counter eating one while telling me about her day, completely unselfconscious, sauce dripping onto her napkin and not caring. That's when I knew this recipe had staying power—it's the kind of thing that makes people relax.
Ingredients
- Rustic country bread or sourdough, 2 slices: The structure matters here; you want something with enough body to hold the toppings without getting soggy, and sourdough's tang plays beautifully against creamy avocado.
- Ripe avocado, 1 whole: This is everything, so pick one that yields gently to pressure but isn't mushy, and if you're not using it immediately, that lemon juice prevents browning and adds brightness.
- Fresh lemon juice, 1 tsp: Beyond preventing oxidation, this lifts the whole dish and keeps it from tasting flat.
- Salt and freshly ground black pepper, to taste: Don't skip grinding it fresh; the flavor is sharper and more alive than pre-ground.
- Fresh mozzarella, 80 g (about 3 oz), sliced: The quality here matters because the mozzarella is doing real work—when it melts, it should be creamy and mild, not rubbery, so seek out good stuff.
- Extra virgin olive oil, 1 tbsp: The final drizzle is what ties everything together, so use something you actually like tasting on its own.
- Fresh basil leaves, optional: If you have it, use it; the anise-like flavor against warm mozzarella is magic.
- Crushed red pepper flakes, optional: A whisper of heat cuts through the richness and makes every bite interesting.
Instructions
- Get your oven ready:
- Turn your broiler to high (or heat a toaster oven the same way) so it's screaming hot by the time you need it.
- Toast your bread until it's golden and crisp:
- You want it firm enough to support the toppings, with a slight color and that toasted smell filling your kitchen—this usually takes 2-3 minutes depending on your bread and oven.
- Mash the avocado with intention:
- Cut it in half lengthwise, twist the halves apart, scoop the flesh into a bowl, squeeze lemon juice over it, then fork it gently until it's mostly smooth but still has some small, pleasant chunks. Season it now while you can taste it as you go.
- Spread avocado onto the warm toast:
- Do this while the bread is still warm so everything melds a little, and spread it all the way to the edges so each bite has avocado.
- Layer the mozzarella on top:
- Arrange the slices so they cover the avocado surface, leaving some gaps so you can see the green underneath—it'll look better and the cheese will distribute evenly as it melts.
- Broil until the cheese bubbles and turns golden:
- This is quick, usually 2-3 minutes, so stay nearby and watch it; you want the cheese bubbly and slightly browned at the edges but not dried out. You'll smell it when it's close to done.
- Finish with a drizzle of oil and optional toppings:
- While the tartine is still warm, drizzle the olive oil over the top, scatter basil if you have it, and add a pinch of red pepper flakes to wake everything up.
- Eat it immediately:
- This is a now-or-never situation; the bread will soften if it sits, and you want that contrast.
Save It There's something deeply satisfying about a meal this quick that still feels intentional and delicious—like you took care of yourself without making a production of it. My friends started asking me to make them, which is the highest compliment a recipe can get.
Timing Your Assembly
The order you do things matters more than you'd think here. Get your oven heating first so it's ready, then toast your bread, and only after that start on the avocado—this way everything hits the broiler at the right temperature and comes together warm and coherent rather than pieces that just happen to be on the same plate.
Playing With Variations
Once you've made this the straightforward way, you'll start seeing possibilities everywhere. I've added sliced cherry tomatoes for brightness, a thin drizzle of balsamic on top for an almost sweet note, even a fried egg cracked on top when I wanted something more substantial and wasn't worried about it being a snack anymore. The beauty of this recipe is that it's a platform for whatever you're in the mood for.
Bread and Cheese: The Foundation of Everything
Don't sleep on these two elements; they're not supporting players, they're the whole recipe. Good bread should taste like something—not just a vehicle—and good mozzarella should be creamy and mild, never squeaky or plasticky. These tartines taught me that simple food depends entirely on simple ingredients done right, no tricks or complicated techniques to hide behind.
- If your bread is soft or old, it'll collapse under the toppings, so freshness or a good toasting matters.
- Fresh mozzarella from the dairy section tastes completely different from shredded mozzarella in a bag, and the difference is noticeable here.
- If you can't find good ingredients where you are, the best move might be to pause and adjust rather than proceed with mediocre versions of any component.
Save It This recipe became my answer to "I don't have much time but I want to eat something that feels like food." That's all you really need some days.
Recipe FAQs
- → What type of bread works best for this tartine?
Rustic country bread or sourdough is ideal due to its sturdy texture and ability to crisp nicely under the broiler.
- → How can I achieve the perfect texture for the avocado topping?
Mash the avocado with lemon juice, salt, and pepper until mostly smooth but with some small chunks for a creamy, slightly textured spread.
- → Is it necessary to broil the tartine?
Broiling melts the mozzarella evenly and adds a slight bubbling, enhancing flavor and texture while keeping the bread crisp.
- → Can I add other toppings to enhance flavor?
Yes, sliced cherry tomatoes, a drizzle of balsamic glaze, or a poached egg can add extra flavor and richness.
- → How can I make this dish gluten-free or dairy-free?
Use gluten-free bread and substitute mozzarella with a plant-based cheese alternative to suit dietary needs.
- → What garnishes complement this tartine?
Fresh basil leaves and crushed red pepper flakes offer a fresh aroma and subtle heat that elevate the overall taste.