These crispy, golden crostini topped with creamy burrata and warm blistered tomatoes are the ultimate crowd-pleasing appetizer. You’ll be going back for seconds!
You guys, I’m so in love with these burrata crostini. The burst of the sweet tomatoes paired with milky burrata cheese and fragrant basil is magical… I’m already dreaming about it again. Whenever I have guests over in the summertime, I can’t wait to share these crostini with them. I usually roast the tomatoes and toast the bread in advance, then just warm everything up right before serving for an easy and impressive appetizer.
It’s no secret how much I love Italy (and I feel like I am partially Italian), and burrata is one of my favorite ingredients of all time. If you’re not familiar with burrata, it’s essentially a ball of mozzarella filled with cream and shredded mozzarella… YUM.
Obsessed with burrata like I am? Make braised tomatoes with burrata for a new favorite appetizer, or bring out a gorgeous sweet-and-savory tomato peach burrata salad.
How To Make Burrata Crostini
These crostini come together in three main stages: roasting, toasting, and assembling. Busy moms, the prep only takes 10 minutes of your time!
- Roast the tomatoes: Preheat the oven to 400°F. Toss the tomatoes, garlic, olive oil, and salt together, then place in a baking dish and roast for 15-20 minutes.
- Toast the bread: Brush both sides of the baguette slices with olive oil, then toast them in a skillet or grill.
- Assemble the crostini: Tear open the burrata balls and distribute them among the baguette slices, then top with the warm tomatoes and fresh basil.
Tips For the Best Burrata Crostini
If you want to guarantee that these burrata crostini are the talk of the party, follow these simple hacks I’ve learned through trial and error to take them to the next level.
- Choose a high quality French baguette. Bonus points if you make it yourself! If you’re short on time, an artisan baguette from a local bakery works beautifully.
- Slice the baguette diagonally. Cutting at a diagonal produces bigger slices, which means more room for delicious toppings.
- Tear open the burrata. All that creamy goodness is found inside the burrata balls, so make sure to spread them out evenly amongst the crostini.
- Don’t skip the tomato juices! One word — flavor. The caramelized sweet tomato flavor is to-die-for, and if I were you, I’d be using every last drop of the juices.
- Add a drizzle (optional). For more vibrancy and flavor, top the crostini with a drizzle of balsamic glaze or pesto.
- Serve the crostini right away. I love these crostini most when the bread is still crispy!
Storage
I highly recommend scarfing these burrata crostini down as soon as you make them, but if you have any leftovers, store them in an airtight container in the fridge for up to 24 hours.
More Summery Italian-Inspired Recipes
- Panzanella Salad — Chunks of tomatoes, onions, and vinaigrette… the best way to use up stale bread
- Eggplant Caprese — A delicious and colorful array featuring one of my favorite summer veggies
- Panna Cotta — Silky vanilla pudding with raspberry compote
- Peach Arugula Salad — I’ve been hooked on the sweet-and-savory flavors ever since I tried this in Tuscany
Recipe
Ingredients
Instructions
- In a baking dish, toss the tomatoes with garlic, 1/2 cup olive oil, and salt. Bake at 400°F for about 15–20 minutes, until the tomatoes are blistered and juicy.
- Brush the baguette slices with olive oil on both sides. Toast them in a skillet or grill until they are golden and lightly charred.
- Tear open the burrata balls and spread them across the crostini.
- Spoon the tomatoes (with all the juices) over the top. Finish the crostini with fresh basil and serve right away. Enjoy!
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