Summer Sourdough “Gut Zone” Toast

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

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).

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.

Assemble the Toasts

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.

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!

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