Avocado Burrata Toasts

Avocado Burrata Toasts were just what I needed today to cheer myself up. We had a historic snowstorm here in the Portland area on Wednesday with equally historic low temperatures, so the snow and ice is still on the ground. I’d already been dreaming, for weeks, about spring. Four daffodils were already poking out of the ground in the front. Now, they are buried by eight inches of snow that refuses to melt. I just desperately need to get my hands in dirt and plant something. I keep wandering around the house, asking Clay if it is asparagus season yet. January and I are not friends.

When we got back from the grocery store this afternoon, I decided it was time to make a cheery snack. I still had a ball of burrata left from last week’s pasta dish, so opted to pair it with a very ripe avocado. If I was a football watcher, avocado burrata toasts are something I would totally go for as an appetizer for the Super Bowl - maybe paired with a ginger cider or an ale. But since I’m not, I’ll just eat these while curled up on the couch with a good book.

I opted to use two kinds of salt on the avocado burrata toasts. My wonderful husband gave me a salt sampler for Christmas (he knows the way to this blogger’s heart). I used a little bit of fleur de sel and some black lava salt for contrast. Just a bit goes a long way. It didn’t hurt anything that I also used a generous amount of unsalted butter to toast the bread.

The avocado burrata toasts did the trick - I felt a little sunnier after I’d snacked on them. I still resent the snow and would like to push a fast forward button on what’s left of the winter. I’ll just bury my winter blues in these toasts and know that somewhere under that snow, the daffodils are on their way.