You guy, you guys, YOU GUYS!
I finally found some heirloom tomatoes!
YA! I am literally jumping for joy over this.
All last summer I looked and looked and looked some more, but not once could I find any of these pretty tomatoes.
But the other day, there they were! I bought like all of them and then proceeded to come home and eat them like apples. Because I am weird and find fruits to be one of the best foods ever. During the summer months I pretty much exist on fresh fruit and veggies. It’s the best if you ask me.
I knew that I had to use these tomatoes in a way that would highlight their deliciousness in the best way possible. And to me that screams, “keep it super simple”.
No cooking them, or adding tons of spices or anything like that. Nope, I went classic… with a little twist because burrata cheese is mozzarella’s creamy cousin and well, you can never go wrong with adding avocados. Especially when grilling is involved.
Everything about this is simple.
You need a loaf of really good crusty bread, fresh burrata cheese, fresh basil, avocados, tomatoes, olive oil, salt and pepper. If you are feeling a little crazy, make the balsamic drizzle. The toast doesn’t NEED the drizzle, but I will say, caprese anything never feels complete without a little balsamic.
Now let’s talk about grilling bread.
Have you done it? If you haven’t, you must. It’s better than the toaster, better than the oven and something I will surely be doing all summer long. I discovered the beauty of grilled toast last summer when I made these caprese nachos (I obviously love caprese). There is so much flavor added from the grill and the way the bread gets all crispy is to die for.
You really have to try it.
You know what I was thinking?
Growing up I never knew what a caprese salad was. Salads to me were pretty much iceberg lettuce, some carrots and ranch. And really, that never happened very much. I think that having all boys in the house helped contribute to the “winner, winner chicken dinners” – like every night.
Although, I do have to say that growing up my dad would have salad almost every single night for dinner. He’d make us our chicken and rice and then make himself a giant salad. I never thought much of it then, but now I totally get it. A little veggies needed if you ask me.
Now that I do all cooking salads are a much more prominent factor in our diets.
Just tryin to keep us all healthy, you know?
I know that toast is not technically supposed to be dinner or really even lunch, but you can’t help but fill up on these.
They are that good.
Sorry if my head is all over the place today, too many thoughts or maybe may not enough…. I don’t know, I can’t figure it out, but I am happy it’s Thursday.
And sharing this toast. Of course!
Grilled Caprese Toast with Burrata Cheese + Grilled Avocados.
- 1 loaf crusty sourdough or ciabatta bread sliced, or use a gluten free loaf if needed
- 2 large ripe but firm avocados, peeled, pitted + sliced
- slices olive oil enough to drizzle over bread and avocados
- 1 clove garlic
- salt and pepper
- 8 ounces burrata cheese or use fresh sliced mozzarella
- 1 bunch fresh basil
- 4-6 heirloom tomatoes sliced
Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
Preheat your grill to high heat or preheat your oven to 450° degrees F.
Place the slices of bread of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper.
Place the avocado slices on a plate and drizzle with olive oil. Sprinkle with salt and pepper.
Place the bread slices and avocados on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill.
Cut into the burrata and divide it among the toast. Top the burrata with fresh basil and then add the grilled avocado slices. Now add the tomato slices and drizzle everything with just a little more olive oil. Sprinkle with salt and pepper. Serve with the balsamic.
And these incredible tomatoes!