Crostini Burrata Cherry Tomato (Printer View)

Crispy crostini topped with creamy burrata and roasted cherry tomatoes, accented by fresh basil and olive oil.

# What you'll need:

→ Bread

01 - 1 baguette, sliced into 1/2-inch rounds (approximately 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 ounces burrata cheese
08 - 1/4 cup fresh basil leaves, torn
09 - Flaky sea salt for finishing (optional)

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange baguette slices on the sheet and brush both sides lightly with 2 tablespoons olive oil. Toast for 6-8 minutes, flipping halfway through, until golden and crispy.
02 - 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 softened and just starting to burst.
03 - Remove bread and tomatoes from oven and allow to cool slightly. Gently tear the burrata cheese and spoon onto each crostini. Top with roasted cherry tomatoes.
04 - 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.

# Expert Advice:

01 -
  • The contrast between crispy bread and creamy cheese creates a textural experience that feels so much more sophisticated than the effort actually requires.
  • Roasted tomatoes concentrate their flavor into something almost jammy, making every bite taste intentional rather than scattered.
  • Everything comes together in about 25 minutes, turning last-minute gatherings into moments where you actually look like you planned ahead.
02 -
  • Don't slice the bread more than an hour or two ahead because it starts drying out even before toasting, and you'll end up with crunchy-dry instead of crispy-toasted.
  • The tomatoes need that acid from balsamic and the salt on them before roasting—it's not optional seasoning, it's what transforms them from just roasted fruit into something that tastes like it took thought.
03 -
  • If you find a really good burrata at a proper cheese counter instead of the pre-packaged kind, it genuinely changes the whole experience in ways that seem small until you taste it.
  • Rubbing the warm crostini with a cut garlic clove before topping adds a whisper of something deeper without announcing itself, which is the kind of detail that makes people wonder what makes your version taste better than theirs.
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