Avo Toast Recipe

Toast the sourdough

Preheat a skillet over medium-high heat or a toaster. Brush both sides of the sourdough slices lightly with 1/2 teaspoon olive oil. Toast in the skillet 2–3 minutes per side until golden and crisp with good char marks; alternatively toast to preference in a toaster or oven. Set aside on a rack so they remain crisp.

Make the avocado mash

Halve and pit the avocado, scoop flesh into a bowl and mash with a fork until mostly smooth with a few small chunks. Add 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon sea salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes (if using). Mix to combine and taste; adjust salt/pepper or lemon as needed. Keep covered to prevent browning while you finish other components.

Blister the cherry tomatoes

Heat a small skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the halved cherry tomatoes cut-side down in a single layer. Let cook undisturbed 2–3 minutes until cut sides blister and begin to caramelize, then stir and cook another 30–60 seconds just to warm through. Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Remove from heat.

Prepare burrata

Place the burrata on a plate and gently tear slightly to release some of the creamy interior when plating. Keep at room temperature until assembly so it’s soft and creamy.

Combine 1/2 cup packed fresh basil, 3 tablespoons olive oil, 1/2 teaspoon lemon zest and 1/8 teaspoon fine sea salt in a blender or food processor. Pulse or blend until smooth and bright green (about 15–30 seconds). If too thick, add up to 1 teaspoon more olive oil. Taste and adjust salt or lemon. Transfer to a small bowl or squeeze bottle and set aside.

Make the champagne vinaigrette: whisk together 1 tablespoon champagne vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey and 1/8 teaspoon salt until combined. Slowly drizzle in 3 tablespoons olive oil while whisking to emulsify. Season with 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity or salt.

Toss the salad: place 2 cups baby arugula in a mixing bowl. Add enough vinaigrette to lightly coat the leaves (about 1–1.5 tablespoons). Toss gently, then transfer to serving plate or bowl. Sprinkle 2 tablespoons shaved Parmesan over the dressed arugula.

Assemble the toast: spread the avocado mash evenly over each toasted sourdough slice, dividing the mash between the two slices.

Add burrata and tomatoes: place the whole burrata on one slice or tear and divide the burrata so each toast gets a portion of the creamy center. Arrange blistered cherry tomatoes atop the avocado around the burrata pieces.

Drizzle basil oil and finish: lightly drizzle the basil herb oil over the burrata, tomatoes and avocado (about 1 teaspoon per slice). Sprinkle flaky sea salt (about 1/8 teaspoon per slice) and the remaining 1 teaspoon olive oil as a light finishing drizzle. Garnish with microgreens and small basil leaves.

Plate with salad: place the dressed arugula salad alongside or beneath the toasts. Serve immediately so the bread stays crisp and burrata is creamy.