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–+ servings
creamy burrata on crostini

Burrata Crostini Appetizers

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Italian
Servings 8 servings

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet optional
  • 1 sharp knife
  • 1 Cutting board
  • 1 Small mixing bowl
  • 1 Spoon
  • 1 pastry brush or silicone brush
  • 1 serving platter

Ingredients
  

  • 1 large baguette sliced into 1/2-inch rounds
  • 3 tablespoon olive oil extra-virgin
  • 2 clove garlic peeled and halved
  • 8 ounce burrata cheese drained
  • 1 cup cherry tomatoes halved
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt fine
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup fresh basil leaves thinly sliced
  • 1 tablespoon olive oil for drizzling
  • 1 teaspoon flaky sea salt optional; for finishing

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper if using.
  • Arrange the baguette slices in a single layer on the baking sheet.
  • Brush the tops of the baguette slices lightly with olive oil.
  • Bake the baguette slices for 8–10 minutes, or until lightly golden and crisp at the edges.
  • While the crostini bake, add the cherry tomatoes, balsamic vinegar, salt, black pepper, and 1 tablespoon olive oil to a small bowl and toss to combine.
  • Remove the crostini from the oven and immediately rub the cut side of the garlic cloves lightly over the warm toasts.
  • Let the crostini cool slightly until warm but not hot to the touch.
  • Gently tear the burrata into bite-size pieces.
  • Top each crostini with a spoonful of burrata.
  • Spoon some of the marinated cherry tomatoes and their juices over the burrata.
  • Sprinkle the crostini with sliced basil and flaky sea salt if using.
  • Transfer to a serving platter and drizzle lightly with additional olive oil before serving.

Notes

For best results, toast the bread just before assembling so it stays crisp under the creamy burrata, and avoid overloading each piece with tomato juices to prevent sogginess. Room-temperature burrata has better flavor and a softer texture, so take it out of the fridge 15–20 minutes before using if possible. You can prepare the tomato mixture a few hours ahead and keep it chilled, then bring it to room temperature before assembly. Vary the toppings with a touch of pesto, a sprinkle of crushed red pepper, or a few thinly sliced olives, and always taste and adjust salt and acid (balsamic) at the end so the flavors are bright but balanced.
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