Ingredients:

  • 2 ripe avocados (approx. 12 oz / 340g)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp flaky sea salt
  • 1/4 tsp cracked black pepper
  • 1 ball (4 oz / 113g) burrata cheese
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic glaze
  • 4-6 fresh basil leaves, torn
  • 2 thick slices (approx. 1 inch) sourdough bread
  • 1 tbsp unsalted butter, softened

Instructions:

  1. Scoop the avocado flesh into a bowl. Using a fork, mash until mostly smooth but leaving a few small chunks for texture. Stir in the lemon juice, salt, and pepper immediately.
  2. Heat a skillet over medium heat and melt the butter. Place the bread slices in the pan and press down slightly. Toast for 3-4 minutes per side until the edges are mahogany-colored.
  3. In the same pan used for the bread, toss in the cherry tomatoes with a drizzle of olive oil. Sauté for 3-5 minutes until the skins begin to blister and soften.
  4. Spread a generous layer of the avocado mash onto the warm toast. Carefully tear the burrata ball by hand and place the creamy center over the avocado.
  5. Top with the blistered tomatoes and fresh basil. Finish with a drizzle of balsamic glaze and a final pinch of sea salt.