Heirloom Tomato, Avocado and Burrata Salad on Grilled Garlic Toast
We adapted this recipe from How Sweet Eats and can be eaten for breakfast, lunch and dinner. Check out the original recipe which has a delicious herb drizzle that we replace with our Fresh Basil Olive Oil to save some time. It is the perfect way to eat peak season heirloom tomatoes and avocado toast at the same time.
1 large baguette, sliced in half
6 tablespoons Fresh Garlic Olive Oil
3 to 4 heirloom tomatoes, thinly sliced
2 avocado, thinly sliced
1/2 red onion, thinly sliced
2 balls fresh burrata cheese
fresh basil and oregano leaves for topping
1/3 cup Fresh Basil Olive Oil
Add on the sliced red onion – as much or little as you’d like. Drizzle about half the Fresh Basil Olive Oil on now, then cover the top with pulled burrata. Drizzle the rest of the Fresh Basil Olive Oil on. Cover with the fresh basil and oregano leaves. A sprinkle more of salt and pepper if you’d like – and serve!
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