Avocado Toast with Burrata

Instructions

1. Toast the bread
   Toast the sourdough bread slices until golden brown and crisp on the outside but still slightly soft in the center. While still hot, lightly rub one side of each toast with the cut side of the garlic clove to infuse a subtle garlic flavor.
2. Prepare the avocado mixture
   Scoop the avocado flesh into a medium bowl. Add the lemon juice, half of the lemon zest, 1 tablespoon of olive oil, and a pinch of salt and pepper. Use a fork to mash the avocado to your desired consistency—chunky or smooth based on preference.
3. Assemble the base
   Divide the mashed avocado mixture evenly among the four toasts, spreading it to the edges. Drizzle each with a small amount of olive oil.
4. Add the burrata
   Gently tear or cut the burrata into pieces and arrange on top of the avocado layer. The creamy center should slightly ooze over the avocado. Sprinkle with a small pinch of flaky sea salt to enhance the burrata's flavor.
5. Finish and garnish
   Drizzle the remaining tablespoon of olive oil over the burrata. Sprinkle with red pepper flakes, remaining lemon zest, and toasted pine nuts. Top with microgreens or arugula for a fresh, peppery finish. Add a final light sprinkle of flaky sea salt and freshly ground black pepper.
6. Serve immediately
   For the best texture and temperature contrast, serve the avocado toast right away while the bread is still warm and the burrata is cool and creamy.