Avocado Mozzarella Tartine (Printable)

Open-faced tartine with creamy avocado, melted mozzarella, and crispy toasted bread. A quick, vegetarian-friendly light meal.

# What You 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 for garnish, optional
08 - Crushed red pepper flakes, optional

# How-To Steps:

01 - Preheat the oven broiler or a toaster oven to high setting.
02 - Toast the bread slices until crisp and golden on both sides.
03 - While the bread toasts, halve the avocado and remove the pit. 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 - Distribute the smashed avocado evenly over the toasted bread slices.
05 - Arrange mozzarella slices on top of the avocado layer.
06 - Place the tartines on a baking tray and broil for 2 to 3 minutes, or until the mozzarella is melted and just starting to bubble.
07 - Drizzle with olive oil and top with fresh basil leaves and crushed red pepper flakes if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • It transforms pantry staples into something that feels restaurant-worthy without any fuss.
  • The contrast between creamy avocado and melted mozzarella is quietly addictive.
  • You can make it in the time it takes to brew coffee, but it tastes like you actually tried.
02 -
  • Don't walk away from the broiler, mozzarella goes from melted to burnt in seconds.
  • Mash the avocado with a fork, not a blender, so it stays creamy but textured instead of turning into baby food.
  • If your avocado isn't quite ripe, let it sit in a paper bag with a banana overnight.
03 -
  • Rub the toasted bread with a cut garlic clove before adding the avocado for a subtle, savory depth.
  • Use a serrated knife to slice the mozzarella cleanly without tearing it.
  • If you don't have a broiler, a hot skillet with a lid works, just cover and let the cheese melt from the steam.
Go Back