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5 from 1 vote

Gluten-Free Avocado Burrata Toast

This is not your average avocado toast. Gluten-free sourdough topped with creamy burrata, sliced avocado, and roasted cherry tomatoes, finished with fresh basil, olive oil, and flaky sea salt. Ready in under 20 minutes and perfect for brunch.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 servings
Metric - US Customary

Ingredients

For roasting:

  • 2 slices gluten-free sourdough bread - I used Schär Deli-Style Sourdough Slices
  • ¾ cup (115 g) cherry tomatoes
  • 2 tablespoons (28 g) extra-virgin olive oil

For assembling:

  • 1 (201 g) small avocado - peeled and pitted
  • 4 oz (150 g) burrata cheese

For serving:

  • 10 leaves (5 g) fresh basil
  • 1 teaspoon (5 g) extra-virgin olive oil
  • ½ teaspoon flaky sea salt - such as Maldon salt
  • ¼ teaspoon coarsely ground black pepper
  • ⅛ teaspoon crushed red pepper flakes

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Roast the bread and tomatoes:

  • Preheat oven to 400℉. Place 2 slices gluten-free sourdough bread and ¾ cup (115 g) cherry tomatoes on a baking sheet. Drizzle both the bread and tomatoes with 2 tablespoons (28 g) extra-virgin olive oil. Toss to coat.
    Colorful cherry tomatoes drizzled with olive oil on a sheet pan.
  • Roast at 400℉ for 10-12 minutes, flipping the bread halfway through. Cook until the bread is toasted and the tomatoes have started to burst. You may need to pull the bread sooner depending on the type and size of bread you are using.
    Roasted tomatos and sourdough bread on a sheet pan.

Prepare the avocado and burrata:

  • Slice 1 (201 g) small avocado lengthwise.
    Half of an avocado sliced lengthwise with a chef's knife.
  • Slice open 4 oz (150 g) burrata cheese to reveal the creamy inside.
    A plate of burrata that has been cut open to reveal the creamy center.

Assemble the toast:

  • Divide the sliced avocado and creamy burrata between the two slices of toasted sourdough.
    Two slices of avoacdo toast topped with burrata.
  • Top with roasted tomatoes and garnish with 10 leaves (5 g) fresh basil, 1 teaspoon (5 g) extra-virgin olive oil, ½ teaspoon flaky sea salt, ¼ teaspoon coarsely ground black pepper, and ⅛ teaspoon crushed red pepper flakes.
    An overhead view of two slices of burrata avocado toast topped with roasted tomatoes with bowls of flaky sea salt and crushed red pepper flakes on the side.

Video

Notes

  • Gluten-free bread: Use Schär Deli Style Sourdough Bread or your favorite gluten-free bread. Toasting time may vary depending on bread thickness.
  • Other toasting methods: Toast bread in toaster (drizzle with olive oil AFTER toasting, not before). Or toast in skillet with 1 tablespoon olive oil, a few minutes per side until golden.
  • Scaling up for a crowd: Place tomatoes and bread on separate baking sheets if making for more than 2 servings.
  • Storage: Store components separately in airtight containers. Roasted tomatoes keep 2 days refrigerated. Burrata best eaten fresh.

Nutrition

Calories: 441kcal | Carbohydrates: 12g | Protein: 12g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 40mg | Sodium: 601mg | Potassium: 615mg | Fiber: 7g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 23mg | Calcium: 322mg | Iron: 1mg
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