Burrata Cloud Toast with Avocado
Whipped burrata creates a pillowy cloud on crispy sourdough, topped with creamy avocado, bright citrus, and crispy breadcrumbs. A stunning 15-minute meal that looks restaurant-worthy.
- Total time
- 15 min
- Servings
- 2
- Calories
- 512
- Protein
- 14g
Ingredients
- 8 oz burrata cheese
- 2 thick slices sourdough bread
- 1 whole ripe avocado
- ½ whole lemon
- 3 tbsp panko breadcrumbs
- 3 tbsp olive oil
- 1 pinch fleur de sel or sea salt
- 1 pinch crushed red pepper flakes
Instructions
- 1
Cut burrata into chunks and place in a bowl. Drizzle with 1 tbsp olive oil and let soften 3 minutes.
- 2
Scoop avocado flesh into a separate bowl. Squeeze lemon juice over it and mash roughly with a fork.
- 3
Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 1 minute.
- 4
Toast breadcrumbs in the skillet, stirring constantly, until golden and fragrant, 2-3 minutes. Transfer to a plate.
- 5
Add remaining 1 tbsp oil to the skillet. Lay sourdough slices flat and cook until edges crisp and surface turns golden, 2 minutes per side.
- 6
Whip softened burrata with a fork until it reaches a soft, cloud-like consistency, about 1 minute.
- 7
Spread whipped burrata generously over each toast slice while still warm from the skillet.
- 8
Top with mashed avocado, keeping it rustic and peaked. Sprinkle toasted breadcrumbs, sea salt, and red pepper flakes over the top.
- 9
Serve immediately while toast is still warm and burrata is pillowy.
Tools you’ll need
- 2 small mixing bowls
- fork
- 12-inch skillet
- wooden spoon or spatula
- plate
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