Appetizers, Family Favorites

Grilled Strawberry-Avocado Toasts with Burrata

Ingredients

  • 6 scallions
  • 2 cups strawberries, hulled and quartered
  • 1 Hass avocado—peeled, pitted and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • Four 1-inch-thick slices 
of rustic bread
  • Extra-virgin olive oil, 
for brushing and drizzling
  • 1 garlic clove
  • 8 ounces burrata, cut into bite-size pieces
  • Balsamic vinegar, for drizzling
  • Flaky sea salt and torn basil, for garnish

How to Make It

Step 1

Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface 
and let cool, then cut into 1-inch lengths. Leave the grill on.

Step 2

In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black 
pepper and let stand at room temperature for 15 minutes.

Step 3

Meanwhile, brush the bread with olive oil and grill over 
high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.

Recipe Cred: Food and Wine

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Appetizers, Family Favorites

Simple Tahini Free Hummus

Ingredients

1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons almond butter or tahini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove fresh garlic, finely chopped (optional)
1/2 teaspoon coarse salt
1/2 teaspoon ground coriander
Dash cayenne pepper
2 to 3 tablespoons water (if needed)

Directions
Stick it all in the food processor!! That’s it!

Recipe Cred: The Amazing Jessy O’Leary