Name: Burrata Avocado Toast with Basil Vinaigrette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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

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

Scale

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