Avocado-Burrata Toast with Savory Tomato-Basil Jam

avocado burrata toast diningwithdebbie.net

Breads, Breakfast and Brunch | August 24, 2017 | By

A recipe for toast you say? Well, yeah. Especially when it’s this one!

One of our favorite breakfasts this time of the year when fresh, homegrown tomatoes are in season is this Avocado-Burrata Toast with Savory Tomato-Basil Jam. While we really like the contrast of the sweetness of the jam to the tartness of the burrata, you can certainly omit it if you prefer.

Burrata is the richest and most decadent mozzarella. It can be made with cow or buffalo milk. On the outside, it looks like a regular ball of fresh mozzarella, but the inside is filled with a mixture of the remaining soft cheese curd scraps from the mozzarella-making process that have been soaked in cream. The ball oozes out the buttery cream filling when you slice into it.

Burrata is more expensive than regular mozzarella, but it’s a real treat. You deserve that, don’t you? Once cut, the entire ball should be eaten.  Indulge yourself.

I just happened to have some fried okra available the morning I made this toast for THV11 This Morning, so I used it to garnish the toast. Normally, I don’t do that. I just might top it with some fresh tomato slices, however, especially if I don’t use the jam.

Or…I just might indulge in both!

Try replacing your typical mozzarella in your caprese salads. Goodness. It’s heavenly.

avocado burrata toast vertical diningwithdebbie.net

 

Avocado-Burrata Toast with Savory Tomato-Basil Jam

Ingredients

  • 1 1/2-inch slice fresh multi-grain bread
  • 1/2 avocado, sliced
  • 1/2 ball of fresh burrata, sliced
  • Olive oil or garlic-infused olive oil
  • Savory Tomato-Basil Jam (see link below)
  • Salt
  • Freshly cracked black pepper

Instructions

  1. Toast the bread on both sides.
  2. Alternately, layer the avocado and burrata across the toast.
  3. Drizzle with olive oil and Savory-Tomato-Basil Jam that has been warmed briefly in the microwave.
  4. Salt and pepper to taste.
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