Avocado Burrata Bruschetta
Avocado Burrata Bruschetta
Ingredients
For the Base
- 1 baguette or ciabatta, sliced into 1/2-inch thick pieces
- 1 clove garlic, for rubbing on toast
- 2 tablespoons extra-virgin olive oil
For the Creamy Layer
- 2 ripe avocados, mashed
- 8 oz fresh burrata cheese
- 1 teaspoon lemon juice
For the Toppings & Garnish
- 1 cup cherry tomatoes, diced or halved
- 1/4 cup fresh basil leaves, chopped or torn
- 2 tablespoons balsamic glaze, for drizzling
- 1 tablespoon extra-virgin olive oil, for drizzling
For Seasoning
- 1/2 teaspoon sea salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon red pepper flakes, optional, for heat
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush both sides of the baguette slices lightly with 2 tablespoons of extra-virgin olive oil.
⏱️ 2 min•🌡️ 400
- 2
Toast the baguette slices for 5–10 minutes, or until golden and crisp. Once toasted, for extra flavor, rub a cut clove of raw garlic over the warm, toasted bread.
⏱️ 10 min
- 3
In a small bowl, mash the 2 ripe avocados with 1 teaspoon of lemon juice, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper until you reach your desired consistency. The lemon juice helps prevent the avocado from browning.
⏱️ 5 min
- 4
Spread a generous layer of the mashed avocado onto each toasted baguette slice.
⏱️ 3 min
- 5
Tear the 8 oz fresh burrata cheese into bite-sized pieces and place them directly on top of the avocado layer.
⏱️ 3 min
- 6
Top each bruschetta piece with the 1 cup of diced or halved cherry tomatoes and the chopped or torn fresh basil leaves. Drizzle each piece with balsamic glaze and an additional 1 tablespoon of extra-virgin olive oil.
⏱️ 2 min
- 7
Season with a final pinch of sea salt and black pepper to taste. If desired, sprinkle with red pepper flakes for heat. Serve immediately while the bread is still warm and crunchy.
Kitchen Tools
Nutrition Facts (per serving)
Avocado Burrata Bruschetta
For the Base
- 1 baguette or ciabatta, sliced into 1/2-inch thick pieces
- 1 clove garlic, for rubbing on toast
- 2 tablespoons extra-virgin olive oil
For the Creamy Layer
- 2 ripe avocados, mashed
- 8 oz fresh burrata cheese
- 1 teaspoon lemon juice
For the Toppings & Garnish
- 1 cup cherry tomatoes, diced or halved
- 1/4 cup fresh basil leaves, chopped or torn
- 2 tablespoons balsamic glaze, for drizzling
- 1 tablespoon extra-virgin olive oil, for drizzling
For Seasoning
- 1/2 teaspoon sea salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/4 teaspoon red pepper flakes, optional, for heat
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush both sides of the baguette slices lightly with 2 tablespoons of extra-virgin olive oil.
⏱️ 2 min•🌡️ 400 - 2
Toast the baguette slices for 5–10 minutes, or until golden and crisp. Once toasted, for extra flavor, rub a cut clove of raw garlic over the warm, toasted bread.
⏱️ 10 min - 3
In a small bowl, mash the 2 ripe avocados with 1 teaspoon of lemon juice, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper until you reach your desired consistency. The lemon juice helps prevent the avocado from browning.
⏱️ 5 min - 4
Spread a generous layer of the mashed avocado onto each toasted baguette slice.
⏱️ 3 min - 5
Tear the 8 oz fresh burrata cheese into bite-sized pieces and place them directly on top of the avocado layer.
⏱️ 3 min - 6
Top each bruschetta piece with the 1 cup of diced or halved cherry tomatoes and the chopped or torn fresh basil leaves. Drizzle each piece with balsamic glaze and an additional 1 tablespoon of extra-virgin olive oil.
⏱️ 2 min - 7
Season with a final pinch of sea salt and black pepper to taste. If desired, sprinkle with red pepper flakes for heat. Serve immediately while the bread is still warm and crunchy.