Avocado Toast
Crispy sourdough topped with creamy mashed avocado, rich burrata, peppery arugula, and fresh tomatoes. Finished with lemon juice and balsamic glaze, this avocado toast is a simple yet flavorful breakfast, brunch, or light lunch that feels fresh, balanced, and satisfying.
WHAT MAKES THIS THE BEST AVOCADO TOAST YOU WILL EVER HAVE
Fresh & Balanced Flavors
Creamy avocado, rich burrata, peppery arugula, and juicy tomatoes create a simple but well-balanced bite. The lemon and balsamic glaze add brightness and depth that make each layer stand out.
Perfect for Brunch or Light Meals
This recipe comes together quickly but feels elevated and satisfying. It works great as a brunch centerpiece, a light lunch, or even a simple dinner when you want something fresh but filling.
Simple Yet Elevated
With just a few quality ingredients, this toast feels restaurant-worthy without extra effort. The burrata adds a creamy, indulgent touch that turns basic avocado toast into something special.
STEP INSTRUCTIONS FOR AVOCADO TOAST
Toast the Bread
Begin by toasting the sliced sourdough until it’s golden brown and crisp on the outside while still slightly soft in the center. This creates a sturdy base that will hold all of the toppings without becoming soggy.
Prepare the Avocado
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash lightly with a fork until smooth but still slightly chunky. Season with salt and black pepper to taste.
Assemble the Base
Spread an even layer of mashed avocado over each slice of toasted sourdough, making sure to cover the surface from edge to edge.
Add the Burrata
Place one portion of burrata directly on top of the avocado layer on each slice. Gently tear it open slightly so the creamy center spreads over the toast.
Layer the Toppings
Scatter baby arugula over the burrata, then add the sliced cherry tomatoes evenly across the top for freshness and color.
Finish & Serve
Lightly squeeze fresh lemon juice over each toast, then drizzle with balsamic glaze. Finish with an extra pinch of salt and black pepper if desired. Serve immediately while the toast is still warm.
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THE STORY BEHIND THE MAKING OF THIS AVOCADO TOAST
This recipe came about after a visit to Maple House in Downtown Chandler, Arizona. My boyfriend ordered their avocado toast and after one bite, we both instantly understood the hype. It was loaded with flavor, fresh, and surprisingly filling. At $15, it felt worth it for the experience, but not something we wanted to spend on a random weekday. We kept talking about it afterward and craving it again, so I decided to recreate something similar at home. It turned into the perfect way to enjoy that same café-style toast whenever we want without leaving the house.
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Avocado Toast
Ingredients
Method
- Toast the sourdough slices until golden brown and crisp on the outside.
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
- Mash lightly with a fork and season with salt and black pepper.
- Evenly spread the mashed avocado over each slice of toast, making sure to cover the surface.
- Place one burrata ball on each slice.
- Gently tear it open slightly so it spreads over the avocado.
- Top with baby arugula and sliced cherry tomatoes, layering them evenly.
- Squeeze fresh lemon juice over each toast, drizzle with balsamic glaze, and finish with an extra sprinkle of salt and black pepper to taste.