Summer Sourdough “Gut Zone” Toast

Name: Summer Sourdough “Gut Zone” Toast
Cook time: 2 min
Yield: 2 servings
Ingredients: 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

Don Colbert, MD June 23, 2025

Keto Zone Recipe

Summer Sourdough “Gut Zone” Toast

Cook Time2 min

Servings2

Ingredients

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

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).
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).
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.
In a bowl, gently combine tomatoes, avocado, 1 Tbsp olive oil, balsamic vinegar, basil, salt, and pepper.
Let sit 5 minutes so flavors meld.
Assemble the Toasts
- Tear burrata/mozzarella into pieces and distribute evenly over toasted sourdough.
- Spoon the tomato-avocado mixture on top.
Tear burrata/mozzarella into pieces and distribute evenly over toasted sourdough.
Spoon the tomato-avocado mixture on top.
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.
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.

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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!

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Don Colbert, MD

Don Colbert, MD, has been board-certified in family practice and in anti-aging and integrative medicine for more than 25 years. He is the medical director of the Divine Health Wellness Center, where he has treated more than 50,000 patients, and a New York Times bestselling author of books including The Seven Pillars of Health, What Would Jesus Eat?, Deadly Emotions and Keto Zone Diet, with more than ten million books sold. He hosts Dr. Colbert's Broadcast with his wife Mary and son Kyle, where faith meets functional medicine. He and Mary live in Orlando, Florida and Dallas, Texas.

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