Crostini with Burrata & Cherry Tomato (Print Version)

Crispy baguette slices topped with creamy burrata, roasted cherry tomatoes, fresh basil, and olive oil for an easy Italian appetizer.

# What You’ll Need:

→ Bread

01 - 1 baguette, sliced into 1/2-inch rounds (about 12–16 slices)
02 - 2 tablespoons extra virgin olive oil

→ Topping

03 - 1 cup cherry tomatoes, halved
04 - 2 teaspoons balsamic vinegar
05 - 1 tablespoon extra virgin olive oil
06 - Salt and freshly ground black pepper, to taste
07 - 8 oz burrata cheese
08 - 1/4 cup fresh basil leaves, torn
09 - Flaky sea salt (optional, for finishing)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the baguette slices on the baking sheet. Brush both sides lightly with 2 tablespoons olive oil. Toast in the oven for 6–8 minutes, flipping halfway, until golden and crispy.
03 - In a bowl, toss cherry tomatoes with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Spread on a separate section of the baking sheet or a second sheet. Roast for 10–12 minutes, until tomatoes are softened and just starting to burst.
04 - Remove bread and tomatoes from the oven. Let cool slightly.
05 - Gently tear the burrata and spoon onto each crostini. Top with roasted cherry tomatoes.
06 - Scatter fresh basil over the crostini and finish with a drizzle of olive oil and a sprinkle of flaky sea salt, if desired. Serve immediately.

# Additional Tips::

01 -
  • The contrast between warm, crispy bread and cool, creamy burrata is absolutely irresistible
  • Roasting the tomatoes concentrates their natural sweetness into little bursts of flavor
  • It comes together in under 30 minutes but looks impressive enough for company
  • Each bite delivers that perfect balance of textures that makes Italian food so comforting
02 -
  • Room temperature burrata is much easier to tear and has a better texture than cold cheese
  • The crostini can be made up to 2 hours ahead but should be assembled right before serving to prevent sogginess
  • If your tomatoes are particularly large, quarter them instead of halving so they cook through evenly
03 -
  • Rub the warm toasted bread with a cut garlic clove for an extra layer of savory depth
  • A drizzle of good quality balsamic glaze over the finished crostini adds beautiful sweetness
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