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. Slideshow: More Avocado Toast Recipes 

Joshua McFadden
June 2017

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CON POULOS

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.