Is your avocado toast truly living up to its potential? If you’ve ever felt your breakfast or brunch could use a gourmet upgrade, you’re not alone. Enter the burrata avocado toast with basil vinaigrette — a rich, creamy, and flavor-packed twist on a beloved classic. With vibrant basil notes, silky burrata, and a hint of sweetness from peach preserves, this recipe is a game-changer for foodies and casual cooks alike.
Why You’ll Love This Recipe
- Elevated Flavor Profile: This isn’t your average avocado toast. The basil vinaigrette adds complexity and brightness.
- Quick & Easy: Ready in just 15 minutes, perfect for any time of day.
- Nutritious & Satisfying: Avocados and sunflower seeds bring healthy fats and crunch, while burrata delivers luxurious creaminess.
- Versatile: Works as a snack, light lunch, appetizer, or even a show-stopping brunch centerpiece.
Ingredients
- 4 slices of sourdough bread (or your favorite variety)
- 2 ripe avocados, halved
- 8 oz of fresh burrata cheese
- 1/4 cup sunflower seeds
- 1/2 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 2 tablespoons peach preserves (or honey)
- 2 garlic cloves, minced
- 1/4 cup fresh basil, finely chopped
- 1 tablespoon fresh oregano, chopped
- Salt and freshly ground black pepper, to taste
How to Make Burrata Avocado Toast with Basil Vinaigrette
- Prepare the Basil Vinaigrette: In a small bowl or jar, whisk together olive oil, white balsamic vinegar, peach preserves or honey, minced garlic, chopped basil, and oregano. Add a generous pinch of salt and pepper. Shake or whisk until well emulsified. Adjust seasoning to taste.
- Toast the Bread: Heat a grill pan or your broiler. Lightly brush both sides of the sourdough slices with 2-3 tablespoons of the prepared vinaigrette. Toast each slice for 1-2 minutes per side until golden and crispy.
- Assemble the Toast: Slice the avocados thinly. Layer them evenly on the toasted bread. Tear the burrata into bite-sized pieces and scatter on top.
- Garnish and Serve: Top each slice with a sprinkle of sunflower seeds and a generous drizzle of the basil vinaigrette before serving.
Helpful Tips
- Use Day-Old Bread: Slightly stale bread holds up better when grilled or broiled.
- Control the Toast Level: Watch the bread closely to avoid burning — 1-2 minutes is usually enough.
- Balance the Flavors: If your vinaigrette tastes too sharp, add a touch more preserves or honey to mellow it out.
Substitutions And Variations
- Bread Swap: Use whole grain, rye, or gluten-free bread as desired.
- Cheese Alternatives: Try ricotta, goat cheese, or cream cheese if burrata isn’t available.
- Nut-Free Version: Replace sunflower seeds with toasted pumpkin seeds or skip them altogether.
- Add Protein: Top with a poached egg or slices of smoked salmon for a heartier meal.
Frequently Asked Questions
Can I make the vinaigrette ahead of time? Yes, it keeps well in the refrigerator for up to 5 days. Shake well before using.
Is burrata the same as mozzarella? Not quite. Burrata is mozzarella filled with cream, making it softer and richer.
Can I toast the bread without a grill or broiler? Absolutely. A regular toaster or skillet will do the job just fine.
Storage Instructions
- Assembled Toast: Best enjoyed immediately for peak texture and flavor.
- Leftover Ingredients: Store the vinaigrette in the fridge. Keep avocados and burrata wrapped and chilled separately. Toast bread fresh when ready to eat.
Conclusion
This burrata avocado toast with basil vinaigrette isn’t just a recipe — it’s a revelation. With creamy burrata, fresh herbs, and a zesty vinaigrette, it’s an instant upgrade to your breakfast or brunch game. Ready to impress your taste buds? Try it today, share your thoughts in the comments, and don’t forget to explore our other mouthwatering toast creations!
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Burrata Avocado Toast with Basil Vinaigrette
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Burrata Avocado Toast with basil vinaigrette is a creamy, crunchy, and herb-packed toast recipe that’s ready in 15 minutes. Try it today!
Ingredients
4 slices sourdough bread
2 ripe avocados, halved
8 oz burrata cheese
1/4 cup sunflower seeds
1/2 cup extra virgin olive oil
3 tbsp white balsamic vinegar
2 tbsp peach preserves (or honey)
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1 tbsp fresh oregano, chopped
Salt and black pepper, to taste
Instructions
Prepare the Basil Vinaigrette: In a small bowl or jar, whisk together olive oil, white balsamic vinegar, peach preserves or honey, minced garlic, chopped basil, and oregano. Add a generous pinch of salt and pepper. Shake or whisk until well emulsified. Adjust seasoning to taste.
Toast the Bread: Heat a grill pan or your broiler. Lightly brush both sides of the sourdough slices with 2-3 tablespoons of the prepared vinaigrette. Toast each slice for 1-2 minutes per side until golden and crispy.
Assemble the Toast: Slice the avocados thinly. Layer them evenly on the toasted bread. Tear the burrata into bite-sized pieces and scatter on top.
Garnish and Serve: Top each slice with a sprinkle of sunflower seeds and a generous drizzle of the basil vinaigrette before serving.
Notes
Use day-old bread for best texture. Adjust vinaigrette sweetness with more preserves if needed. Store leftover vinaigrette for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes