Avocado Bruschetta

Some of the best recipes are whipped up almost by accident and completely on the fly! Last week I had a few friends over for a casual dinner, and served up a rich avocado and burrata bruschetta. The creaminess of the cheese and avocados were cut with tangy lemon zest and pink Himalayan salt. Delicious!



  • 1 ripe avocado
  • 1 garlic glove, finely chopped
  • drizzle of high-quality, extra virgin olive oil (less than 1 tbsp)
  • zest of 1/2 lemon
  • 8 oz. Burrata cheese
  • pink Himalayan salt to taste (a pinch)
  • freshly ground black pepper to taste
  • Recommended: olive bread, sliced and toasted


  • Slice avocado into 1″ cubes, and top with 1 finely chopped garlic clove and zest of 1/2 of a lemon. Drizzle with high-quality extra virgin olive oil and salt and pepper to taste.
  • Slice and toast olive bread. Cut Burrata into 1/2″ slices and place on top of olive bread slice. Spoon avocado on top and serve.

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