Ingredients
- 2 avocados
- 4 thick slices of bread I used multigrain, but you can use anything you prefer. Sourdough would work really well here
- 1 burrata at least 8 oz or 225 grams
- 1/2 cup arugula
- 12 cherry tomatoes
- 1/2 cup fresh basil pesto
- 3 tbsp olive oil
- a pinch of kosher salt or sea salt flakes
- a pinch of freshly ground black pepper
Instructions
- To the cherry tomatoes, add 1 tbsp of olive oil, a pinch of salt, and a pinch of black pepper, and toss them to coat them in the oil. Char them in a small pan or skillet over medium-high heat for about 8-10 minutes until a bit charred on the outside and soft on the inside (with some of the juices coming out). Alternatively, you could roast them in the oven at 390°F (200°C) for about 10 minutes.
- Brush the bread slices with olive oil on both sides. Then, grill them in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until nicely toasted.
- Get the assembly board together: grilled/toasted bread, charred/roasted cherry tomatoes, avocados (cut in half, and cut into slices), burrata, and pesto. Want to make your very own pesto? Go to my homemade basil pesto recipe to learn how.
- Spread the avocado on the toasted/grilled bread. Then, add the arugula, roasted cherry tomatoes, and burrata (cut into four). Top with the pesto.
Notes
Note 1: If you want to use store-bought pesto, make sure to buy the fresh pesto (not the jarred kind). The recipe doesn't work well with jarred pesto. Most grocery stores sell fresh basil pesto (including HEB, Whole Foods, Tesco, Sainsbury, and others).