Burrata Crostini Appetizers

There’s something about a golden, crackling crostini crowned with cool, creamy burrata that instantly feels like a celebration.

Imagine warm slices of toasted baguette brushed with olive oil, their edges blistered and crisp, piled high on a board beside a bowl of silky burrata, jewel-toned tomatoes, and a drizzle of balsamic.

This is the ultimate quick entertaining bite—an elegant appetizer that’s ready in about 20 minutes, yet feels like something from your favorite wine bar.

It’s perfect for beginners, busy hosts, and anyone who loves effortless, impressive nibbles.

I first leaned on these burrata crostini when friends texted, “We’re nearby—can we swing over?”

With just a baguette, a ball of burrata, and a few pantry staples, I’d a gorgeous platter on the table before the first glass of wine was poured.

These shine at casual gatherings, date nights in, or as a simple “snack dinner.”

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor: creamy burrata, garlicky toast, bright balsamic tomatoes
• Feels elegant yet effortless, perfect for entertaining or date-night at home
• Assembles quickly with simple ingredients; ideal last-minute appetizer solution
• Offers great texture contrast: crisp crostini, soft cheese, juicy tomatoes
• Easily customizable with pesto, chili flakes, or seasonal toppings

Ingredients

• 1 large baguette, sliced into 1/2-inch rounds — choose a crusty, bakery-fresh loaf
• 3 tbsp extra-virgin olive oil — good quality for rich flavor on the crostini
• 2 cloves garlic, peeled and halved — for rubbing on the warm toasts
• 8 oz burrata cheese, drained — use room temperature for best creaminess
• 1 cup cherry tomatoes, halved — ripe and sweet for juicy topping
• 1 tbsp balsamic vinegar — aged or syrupy if you have it
• 1/4 tsp fine salt — adjust to taste after mixing tomatoes
• 1/4 tsp freshly ground black pepper — grind fresh for better aroma
• 1/4 cup fresh basil leaves, thinly sliced — add just before serving for freshness
• 1 tbsp olive oil, for drizzling — reserve a nice finishing oil if possible
• 1 tsp flaky sea salt, for finishing (optional) — sprinkle lightly for texture and pop

Step-by-Step Method

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup, though it’s optional.

Make sure the rack is in the center of the oven for even toasting.

While the oven heats, gather your baguette, olive oil, garlic, burrata, tomatoes, and seasonings so everything is ready to assemble quickly.

Slice and Arrange the Baguette

Slice the baguette into 1/2-inch thick rounds using a sharp knife. Aim for even slices so they toast uniformly.

Arrange the slices in a single layer on the prepared baking sheet, leaving a little space between each piece.

Avoid overlapping, which can cause uneven browning and soft spots instead of crisp crostini.

Brush and Toast the Crostini

Brush the tops of the baguette slices lightly with extra-virgin olive oil using a pastry or silicone brush. Coat to the edges without soaking the bread.

Place the tray in the oven and bake for 8–10 minutes, until the slices are lightly golden and crisp at the edges. Check near the end to avoid over-browning.

Marinate the Cherry Tomatoes

Prepare the tomato topping while the bread toasts. Add halved cherry tomatoes to a small mixing bowl.

Drizzle with balsamic vinegar and 1 tablespoon olive oil. Season with fine salt and freshly ground black pepper. Toss gently to coat the tomatoes evenly.

Let them sit so the flavors meld and juices develop for spooning later.

Rub Garlic onto Warm Crostini

Remove the crostini from the oven once they’re golden. Immediately rub the cut side of the halved garlic cloves lightly over the warm surfaces.

Use a gentle hand to infuse a subtle garlic flavor without overpowering. Let the crostini cool slightly until warm rather than hot, so the burrata won’t melt too quickly.

Tear the Burrata into Pieces

Drain the burrata well and pat gently if needed. Tear it into bite-size pieces with your hands instead of cutting, which preserves its creamy, soft interior.

Aim for pieces that fit neatly on each crostini. Keep the burrata at room temperature for the best texture and flavor as you prepare to assemble.

Top Crostini with Burrata

Place a generous spoonful or torn piece of burrata on each warm crostini. Center the cheese so it doesn’t spill over the edges.

Keep the layer thick enough to taste creamy but not so heavy that it becomes messy to pick up. Arrange the topped crostini back on the tray or directly onto a serving platter.

Spoon on Marinated Tomatoes

Spoon some of the marinated cherry tomatoes over the burrata on each crostini. Include a bit of the flavorful juices, but avoid saturating the bread to prevent sogginess.

Distribute the tomatoes evenly so each piece has both sweetness and acidity. Adjust the amount based on the size of the crostini and the cheese layer.

Garnish with Basil and Sea Salt

Sprinkle the assembled crostini with thinly sliced fresh basil leaves. Add a pinch of flaky sea salt over the top if using, focusing on the cheese and tomatoes for extra flavor and texture.

Taste one piece and, if needed, adjust with a touch more salt or a drop of balsamic to keep flavors bright and balanced.

Drizzle and Serve Immediately

Transfer the finished crostini to a serving platter in a single, attractive layer. Drizzle lightly with additional olive oil just before serving to add shine and richness.

Serve the burrata crostini while the bread is still crisp and the toppings are at room temperature. Enjoy promptly to maintain the ideal contrast of creamy and crunchy.

Ingredient Swaps

• Use fresh mozzarella, ricotta, or whipped feta in place of burrata if it’s unavailable or too pricey.
• Swap the baguette for gluten-free baguette or sturdy crackers to make the appetizer gluten-free.
• Use grape tomatoes, diced Roma tomatoes, or even roasted peppers if cherry tomatoes are out of season.
• Replace basil with parsley, arugula, or oregano; use red wine vinegar or lemon juice if you don’t have balsamic.
• For dairy-free/vegan, try a creamy plant-based mozzarella or cashew “ricotta” instead of burrata.

You Must Know

• Doneness • If the crostini feel hard as rocks instead of crisp-chewy, pull them when the edges are golden and the centers still have a slight give when pressed (8–10 minutes); they’ll firm up further as they cool.
• Avoid • To keep burrata from tasting dull, let it sit at room temperature 15–20 minutes; cold cheese straight from the fridge will feel rubbery and mute in flavor.
• Troubleshoot • If the bread gets soggy from tomato juices, spoon tomatoes onto a spoon first, shake off excess liquid for 1–2 seconds, then add just 1–2 teaspoons of juice per piece; this keeps the bottom crisp while still juicy on top.
• Scale • For a crowd, plan about 3–4 crostini per person (roughly 24–32 pieces from 1 large baguette); hold the toasted bread uncovered at room temp up to 4 hours, then top within 15–20 minutes of serving.
• Flavor Boost • When the tomato mixture tastes flat, add a pinch (1/8–1/4 teaspoon) more salt and 1/2–1 teaspoon extra balsamic until a single tomato half tastes bright and slightly tangy on its own.

Serving Tips

• Serve on a wooden board, alternating crostini with small bowls of extra tomatoes and basil.
• Pair with crisp prosecco, dry rosé, or light Italian white like Pinot Grigio.
• Add color by mixing red, yellow, and orange cherry tomatoes on the platter.
• Offer a small dish of extra flaky salt, balsamic glaze, and olive oil for drizzling.
• Arrange crostini in concentric circles on a large platter for easy, grab-and-go serving.

Storage & Make-Ahead

Burrata crostini are best enjoyed fresh.

You can toast the baguette and mix the tomatoes up to 1 day ahead; store each separately in the fridge.

Bring to room temperature before assembling.

Once topped with burrata, serve within 1–2 hours.

This dish doesn’t freeze well.

Reheating

Reheat burrata crostini gently.

Briefly warm them in a low oven to re-crisp the bread, or use a quick microwave burst.

Avoid the stovetop, which heats unevenly and can make the burrata rubbery.

Burrata Crostini in Italy

Once you’ve mastered warming yesterday’s crostini back to life, it’s hard not to imagine how this little appetizer feels in its homeland.

I think of a tiny bar in Puglia, the air salty from the Adriatic, where burrata was born.

The counter’s crowded with simple plates: toasted bread, still warm; a wobbly mound of burrata glistening like porcelain; tomatoes that smell of sun.

In Italy, no one overcomplicates it. The baker’s loaf from that morning, a drizzle of peppery oil, a scatter of basil just torn from the stem.

You stand, elbow to elbow with strangers, and eat in two or three reverent bites.

When I make burrata crostini at home, I’m really chasing that feeling—informal, generous, beautifully unhurried.

Final Thoughts

Give these burrata crostini a try the next time you need an easy, elegant appetizer—they come together quickly but taste special.

Feel free to tweak the toppings with your favorite herbs, a drizzle of pesto, or a pinch of chili flakes to make them your own.

Frequently Asked Questions

Can I Make This Burrata Crostini Gluten-Free or Low-Carb?

Yes, you can. I’d swap in toasted gluten-free baguette or thick zucchini rounds; imagine warm, char-kissed slices under cool, creamy burrata, tomatoes glistening like jewels. You’ll still get that cozy, wine-bar-on-a-weeknight feeling.

What Drinks Pair Best With Burrata Crostini Appetizers?

I’d pour you crisp Pinot Grigio, Prosecco, or a light rosé; they brighten the creamy cheese and tomatoes. When I host, I also offer sparkling water with lemon—bubbles make everything feel like a small celebration.

How Can I Scale This Recipe for a Large Party?

I’d simply double or triple each ingredient, then toast baguette batches. I’d pre-mix tomatoes, tear burrata last minute, and let guests assemble themselves, turning your table into a warm, fragrant little bar of bites.

Are There Kid-Friendly Variations of Burrata Crostini?

Yes, I make kid-friendly versions by swapping balsamic for mild honey, using sweeter cherry tomatoes, sometimes adding tiny mozzarella balls, and letting kids “decorate” their own toasts—it turns snack time into a cozy little art project.

How Do I Present Burrata Crostini on a Grazing or Charcuterie Board?

I’d nestle crostini in a crescent, burrata in a low bowl, tomatoes shimmering nearby, basil scattered like confetti. I’d tuck in prosciutto ribbons, olives, grapes—inviting you to build warm, messy bites together.