Grilled Strawberry-Avocado Toasts with Burrata

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These hulking avocado toasts with strawberries and creamy burrata are a great early summer lunch or, cut into thick slices, a crowd-pleasing appetizer. Be sure to use a quality balsamic vinegar here.

Grilled Strawberry-Avocado Toasts with Burrata
These hulking avocado toasts with fresh strawberries and creamy burrata are a great early summer lunch or, cut into thick slices, a crowd-pleasing appetizer. But we could truly eat this sumptuous dish any time of the day and in large quantities. Be sure to use a quality balsamic vinegar here. Photo: CON POULOS
Total Time:
45 mins
Yield:
4

Ingredients

  • 6 scallions

  • 2 cups strawberries, hulled and quartered

  • 1 Hass avocado—peeled, pitted and cut into 1-inch pieces

  • 2 tablespoons fresh lemon juice

  • 1/4 teaspoon crushed red pepper

  • Kosher salt

  • Black pepper

  • Four 1-inch-thick slices of rustic bread

  • Extra-virgin olive oil, for brushing and drizzling

  • 1 garlic clove

  • 8 ounces burrata, cut into bite-size pieces

  • Balsamic vinegar, for drizzling

  • Flaky sea salt and torn basil, for garnish

Directions

  1. Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.

  2. In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.

  3. Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.

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