Ingredients (serves 2; 1 slice each)

• 2 slices (about 1 oz each) thin-cut whole-grain sourdough

• 4 oz fresh burrata or mozzarella (2 oz per person)

• 1 cup mixed heirloom cherry tomatoes, quartered

• 1 small avocado, diced

• 2 Tbsp extra-virgin olive oil, divided

• 1 Tbsp balsamic vinegar (or balsamic reduction)

• 2 Tbsp finely chopped fresh basil

• Sea salt & cracked black pepper, to taste

• Optional: pinch of red-pepper flakes for a little kick

Instructions

1. Toast the Sourdough

   • Lightly brush each slice with ½ Tbsp olive oil.

   • Grill or toast until just golden and crisp around the edges (about 2 min per side).

2. Prepare the Tomato-Avocado Mix

   • In a bowl, gently combine tomatoes, avocado, 1 Tbsp olive oil, balsamic vinegar, basil, salt, and pepper.

   • Let sit 5 minutes so flavors meld.

3. Assemble the Toasts

   • Tear burrata/mozzarella into pieces and distribute evenly over toasted sourdough.

   • Spoon the tomato-avocado mixture on top.

4. Finish & Serve

   • Drizzle with the remaining ½ Tbsp olive oil.

   • Sprinkle with red-pepper flakes if you like extra heat.

   • Serve immediately while the bread is still warm and crisp.

Nutrition per Serving (approximate)

• Calories: 340

• Fat: 24 g

• Protein: 10 g

• Total Carbs: 20 g

• Fiber: 7 g

• Net Carbs: 13 g

Why it’s gut-friendly

• Fermented sourdough breaks down phytic acid and feeds beneficial bacteria in your digestive tract.

• Apple-cider vinegar (optional) adds acetic acid—the same prebiotic compound that helps balance gut pH and supports diversity in your microbiome.

• Extra-virgin olive oil provides polyphenols and healthy fats that nourish enterocytes (the cells lining your gut).

• Goat cheese is naturally lower in lactose than cow’s milk cheese, making it gentler on digestion and rich in probiotics.

Enjoy this Summer Sourdough “Gut Zone” Toast as a light breakfast, a post-workout snack, or a colorful appetizer—your microbiome will thank you!