Burrata Avocado Toast Recipe

Preheat grill or pan

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). If using a regular skillet, heat it over medium-high until hot.

Brush both sides of the multigrain bread slices with 2 tablespoons of extra-virgin olive oil. Place the slices on the hot grill or skillet and grill 2–3 minutes per side, until nicely charred and golden and edges are crisp. Remove and set on a rack to keep crisp.

Place burrata balls on a small plate to come to room temperature while finishing other components (this makes them creamier when torn). Reserve honey and balsamic glaze for finishing.

When ready to serve, tear each burrata ball gently into 2–3 pieces so the creamy center can be spread on the toast.

Halve and pit the avocados. Scoop flesh into a blender or food processor. Add 1 tablespoon lemon juice, 2 tablespoons Greek yogurt, 1 teaspoon olive oil, 1 minced garlic clove, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Pulse or blend until very smooth and creamy, scraping down the sides once. If the mixture is too thick, add 1–2 teaspoons water or lemon juice to reach a spreadable consistency. Taste and adjust salt or lemon as needed.

Transfer avocado cream to a bowl and keep covered with plastic wrap pressed onto the surface to prevent browning until ready to assemble (or proceed immediately).

Toast walnuts in a dry skillet over medium heat, stirring frequently, 3–4 minutes until fragrant and lightly browned. Transfer to a cutting board and roughly chop once cool.

If desired, roughly chop the basil leaves or leave whole for garnish. Zest a lemon to get 1/2 teaspoon zest if using.

Spread about 2–3 tablespoons of avocado cream evenly over each grilled bread slice, smoothing to the edges but leaving some texture.

Place torn pieces of burrata on top of the avocado cream (about 1/2 burrata per toast). Let the creamy center spill slightly over the spread for visual appeal and creaminess.

Scatter 2 tablespoons of toasted chopped walnuts and about 1 tablespoon of dried cranberries over each toast (adjust to taste).

Drizzle each toast with approximately 1/2 teaspoon honey and 1/2 tablespoon balsamic glaze. If you prefer, warm the balsamic glaze slightly so it pours smoothly.

Finish with a small pinch of sea salt flakes and a crack of freshly ground black pepper to brighten flavors. Garnish with 2 basil leaves and a light sprinkle of lemon zest on each toast, if using.

Serve immediately so bread remains crisp and burrata is creamy. Leftovers: keep avocado cream refrigerated (covered) and burrata stored separately; assemble just before serving.