Save My kitchen was a mess of unpacked boxes when I first made this tartine. I'd just moved in and had nothing but a cutting board, one knife, and a toaster that came with the apartment. The avocado was perfectly ripe, the mozzarella was left over from a failed pasta night, and the bread came from the bakery downstairs. Sometimes the best recipes are born from necessity and a rumbling stomach.
I started making these for my sister when she'd visit on her lunch break. She worked at a gallery two blocks away and would text me around noon with a single avocado emoji. I'd have the tartines ready when she arrived, still warm from the broiler, and we'd eat them standing at the counter, talking fast because she only had thirty minutes. Those quick lunches turned into our tradition, and now she makes them at home and sends me photos.
Ingredients
- Rustic country bread or sourdough (2 slices): The bread is your foundation, so choose something with character and a sturdy crumb that won't get soggy under the avocado. I always look for bread with a good crust because it holds up to the broiler and adds that satisfying crunch.
- Ripe avocado (1): Ripeness is everything here. Press gently near the stem, it should give slightly but not feel mushy. I learned to buy avocados a few days ahead and let them ripen on the counter because the perfect window is surprisingly brief.
- Fresh lemon juice (1 tsp): This brightens the avocado and keeps it from browning too quickly. Bottled lemon juice works in a pinch, but fresh makes a noticeable difference in flavor.
- Salt and freshly ground black pepper: Don't skimp on seasoning the avocado. It needs more salt than you think to bring out its buttery richness.
- Fresh mozzarella (80 g): Use the soft, milky kind that comes packed in water, not the low moisture type meant for pizza. It melts into creamy pools under the broiler instead of turning rubbery.
- Extra virgin olive oil (1 tbsp): A good drizzle at the end adds richness and ties everything together. I keep a small bottle of my favorite olive oil just for finishing dishes like this.
- Fresh basil leaves (optional): Basil adds a sweet, peppery note that feels summery even in winter. Tear the leaves instead of cutting them to avoid bruising.
- Crushed red pepper flakes (optional): Just a pinch gives a gentle heat that plays nicely with the creamy elements without overpowering them.
Instructions
- Get the broiler going:
- Preheat your oven broiler or toaster oven to high heat. This step is easy to forget, but starting with a hot broiler means the cheese melts quickly without drying out the bread.
- Toast the bread:
- Toast your bread slices until they're golden and crisp on both sides. You want them sturdy enough to support the toppings but not so dark they taste burnt.
- Prepare the avocado:
- Halve the avocado, twist to remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, a generous pinch of salt, and a few grinds of black pepper, then mash with a fork until mostly smooth but still a bit chunky.
- Spread the avocado:
- Divide the smashed avocado between the toasted bread slices, spreading it evenly to the edges. Don't be shy, a thick layer is what makes this satisfying.
- Add the mozzarella:
- Arrange the mozzarella slices over the avocado, overlapping them slightly. Pat them dry with a paper towel first if they're very wet, so they melt instead of steam.
- Broil until bubbly:
- Place the tartines on a baking tray and slide them under the broiler for 2 to 3 minutes. Watch closely, the cheese should melt and start to bubble, with a few golden spots forming on top.
- Finish and serve:
- Remove from the oven, drizzle with olive oil, and scatter fresh basil leaves and red pepper flakes over the top if you're using them. Serve immediately while the cheese is still gooey and the bread is warm.
Save One afternoon I made these for a friend who insisted she didn't like avocado. I didn't argue, just made them anyway and set one in front of her. She took a bite, paused, then finished the whole thing without a word. Afterward she admitted it wasn't the avocado she disliked, it was the way most people serve it, cold and under seasoned. This tartine, with its warm melted cheese and properly salted avocado, changed her mind completely.
Choosing Your Bread
The bread you choose changes the whole experience. Sourdough adds a pleasant tang that balances the richness of the avocado and cheese, while a rustic country loaf offers a milder flavor and chewier texture. I've also used seeded multigrain when I want extra crunch, and ciabatta when I'm feeling fancy. Just avoid soft sandwich bread, it turns soggy almost immediately under the weight of the toppings and won't hold up to the broiler.
Variations Worth Trying
This tartine is a canvas for whatever sounds good. I sometimes add halved cherry tomatoes before broiling, their juices mingle with the melted cheese and create little pockets of sweetness. A drizzle of balsamic glaze after broiling adds acidity and a glossy finish that looks restaurant quality. When I want protein, I top each tartine with a fried egg, the runny yolk mixing with the avocado is almost too good. On mornings when I'm feeling indulgent, I'll crumble crispy bacon over the top or add thin slices of prosciutto for a salty contrast.
Making It Your Own
This recipe adapts easily to different diets and preferences. For a gluten free version, use your favorite gluten free bread, just make sure it's sturdy enough to toast well. If dairy is an issue, swap the mozzarella for a plant based cheese that melts, or skip the cheese entirely and top with toasted pine nuts and nutritional yeast for a different kind of richness. I've made a vegan version using cashew cream in place of cheese, and while it's not the same, it's still delicious in its own right.
- Try sprinkling everything bagel seasoning over the avocado before adding the cheese for an extra flavor boost.
- A thin schmear of pesto or sun dried tomato spread under the avocado adds depth without much effort.
- If you have leftover tartines, they don't reheat well, but the components keep separately and you can assemble fresh ones the next day.
Save These tartines have become my answer to what's for lunch when I don't have an answer. They're quick, satisfying, and feel special even on the most ordinary Tuesday.
Recipe FAQs
- → What type of bread works best for this tartine?
Rustic country bread or sourdough are ideal choices for their sturdy texture and ability to hold toppings without becoming soggy. These breads develop a crispy exterior when toasted while maintaining a tender interior.
- → How do I know when the mozzarella is perfectly melted?
Watch for the cheese to become soft and bubbly around the edges, usually after 2–3 minutes under the broiler. The mozzarella should be gooey but not completely browned. Timing varies by broiler intensity, so monitor closely.
- → Can I prepare this ahead of time?
You can toast the bread and prepare the avocado mixture up to 2 hours ahead. Store the avocado spread covered with plastic wrap to prevent browning. Assemble and broil just before serving for the best warm, melted texture.
- → What are some flavor variations I can try?
Add sliced cherry tomatoes, a drizzle of balsamic glaze, roasted red peppers, or crispy bacon. A poached or fried egg transforms it into a heartier meal. Fresh herbs like arugula or microgreens also add nutritional value and visual appeal.
- → How do I make this dish gluten-free or dairy-free?
Substitute with gluten-free bread from your preferred brand and use dairy-free cheese alternatives for mozzarella. Always check product labels for cross-contamination warnings, especially with gluten. The avocado base remains naturally free of both allergens.
- → Is this suitable for vegetarian diets?
Yes, this tartine is completely vegetarian, containing only bread, avocado, mozzarella, and olive oil. It's naturally meat-free while providing protein from the cheese and healthy fats from the avocado.