Crostini with Burrata Cherry Tomatoes (Printable)

Toasted baguette slices layered with creamy burrata and roasted cherry tomatoes, finished with basil and olive oil.

# Components:

→ 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 ounces burrata cheese
08 - 1/4 cup fresh basil leaves, torn
09 - Flaky sea salt for finishing (optional)

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for when friends surprise you with a visit.
  • The contrast between crispy bread and creamy burrata feels indulgent without any real fuss.
  • Cherry tomatoes roasted until they're just starting to burst add a sweet-tart depth that tastes like sunshine on a plate.
02 -
  • The burrata is the star, so keep it cold until the very last second—a room temperature cheese sitting on warm bread is the only way this works, but warm bread touching cold cheese is a missed opportunity.
  • Roasting tomatoes instead of serving them raw transforms them from an afterthought into the reason people come back for another bite, especially if they're not the ripest of the season.
03 -
  • Buy your burrata from a place where it's stored in a proper display case—the difference between mediocre and exceptional burrata is massive and worth paying attention to.
  • If you can find it, drizzle with aged balsamic at the very end for a sophisticated finish that tastes like a small luxury.
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