Avocado Mozzarella Tartine (Printable Version)

Creamy smashed avocado and melted mozzarella atop crisp toasted bread for a fresh, satisfying bite.

# What You'll Need:

→ Bread

01 - 2 slices rustic country bread or sourdough

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper, to taste

→ Cheese

05 - 3 ounces fresh mozzarella, sliced

→ Garnish

06 - 1 tablespoon extra virgin olive oil
07 - Fresh basil leaves (optional)
08 - Crushed red pepper flakes (optional)

# Directions:

01 - Preheat the oven broiler or a toaster oven to high.
02 - Toast the bread slices until crisp and golden on both sides.
03 - Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, and pepper, then mash with a fork until mostly smooth with some small chunks remaining.
04 - Spread the smashed avocado evenly over the toasted bread slices.
05 - Arrange mozzarella slices evenly on top of the avocado spread.
06 - Place the tartines on a baking tray and broil for 2 to 3 minutes, or until the mozzarella is melted and begins to bubble.
07 - Drizzle with extra virgin olive oil and top with fresh basil leaves and crushed red pepper flakes if desired. Serve immediately while warm.

# Additional Tips::

01 -
  • It comes together in under 15 minutes, which means you can actually make this on a weeknight without stress.
  • That moment when the cheese melts and gets all bubbly and golden is genuinely satisfying to watch.
  • It tastes elegant enough to serve to guests but honest enough to eat alone at your kitchen counter.
02 -
  • The avocado will brown if it sits exposed, so prep it last or keep it covered with plastic wrap pressed directly onto the surface until you're ready to assemble.
  • Broiler strength varies wildly, so the first time you make this, don't walk away; 2 minutes in one oven might be perfect, and 3 minutes in another might char things, so watch until you know your equipment.
03 -
  • If your broiler runs hot, cover the tartine loosely with foil for the first minute so the cheese doesn't brown before it melts all the way through.
  • Slightly under-ripe avocado holds its shape better than perfectly ripe, so if you're serving this to guests and timing is tight, pick one that's firm but gives slightly to pressure.
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