Crostini Burrata Cherry Tomato

Last summer, my neighbor brought over a platter of these crostini during an impromptu garden gathering, and I watched people's faces light up as they bit into the creamy burrata and burst of warm tomato. That moment stuck with me—how something so effortless could feel like a gift. Now whenever I make them, I'm chasing that same magic of simplicity and generosity on a plate.

I made these for my sister when she was going through a rough week, and the quiet satisfaction on her face as she reached for a second one told me everything. Sometimes the best meals aren't complicated—they're just made with attention and good ingredients.

Ingredients

• Baguette (1, sliced into 1/2-inch rounds, about 12–16 slices): Use day-old bread if you have it, as it crisps up better than soft fresh bread.
• Extra virgin olive oil (3 tbsp total, divided): This is where quality truly matters—a peppery or fruity oil transforms the entire dish.
• Cherry tomatoes (1 cup, halved): Choose ones that smell sweet and give slightly to pressure; their flavor concentrates beautifully when roasted.
• Balsamic vinegar (2 tsp): A good aged balsamic adds depth without overpowering the delicate burrata.
• Burrata cheese (8 oz): Buy it as close to serving time as possible and keep it cold until the last moment.
• Fresh basil leaves (1/4 cup, torn): Tear by hand rather than cutting to avoid bruising the leaves and darkening them.
• Salt and freshly ground black pepper, to taste: Taste as you go—the burrata is already salty, so go easy at first.
• Flaky sea salt for finishing (optional but recommended): This final sprinkle adds texture and brightness that table salt just won't deliver.

Instructions

Heat your oven and prep:

Set the oven to 400°F and line a baking sheet with parchment paper. This little step prevents sticking and cleanup becomes nearly effortless.

Toast the bread until golden:

Arrange your baguette slices on the sheet, brush both sides with olive oil, and toast for 6–8 minutes while flipping halfway through. You're looking for that moment when they turn from pale to deep golden and smell absolutely irresistible.

Roast the tomatoes:

Toss your halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper in a bowl, then spread them on the baking sheet. They need 10–12 minutes to soften and just barely burst, which is when their sweetness peaks.

Let everything cool slightly:

Remove both the bread and tomatoes from the oven and let them sit for a minute or two so you don't burn your fingers during assembly.

Build your crostini:

Gently tear the burrata into pieces and spoon onto each warm crostini, then top with the roasted tomatoes. The warmth of the bread gently softens the cheese without melting it completely.

Finish with flourish:

Scatter torn basil over everything, drizzle with a little more olive oil, and top with flaky sea salt if you have it. Serve right away while the bread is still warm.

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There's something about sharing food that asks nothing of the eater except to enjoy it that creates a rare kind of ease. These crostini have become my go-to for that feeling.

The Art of Toasting Bread

The difference between a soggy crostini and a perfect one comes down to that golden toasting moment. I learned this the hard way by over-toasting and ending up with bread that tasted like charcoal, then under-toasting and watching everything go limp under the toppings. The trick is watching for color and listening for the subtle crackling sound—when you hear it, you're close to done.

Why Burrata Matters Here

Burrata is not the same as fresh mozzarella, though people confuse them constantly. While mozzarella is smooth throughout, burrata has a creamy, almost melting center that spreads luxuriously across warm bread. Once you experience that difference, there's no going back to using anything else for this dish.

Building Flavor Through Temperature

The magic happens when you layer warm and cool elements together. The heat from the toasted bread and roasted tomatoes wakes up the basil's aromatics while keeping the burrata cool enough to hold its shape. It's a small detail, but it's what makes each bite feel intentional and balanced.

• Never let your burrata sit at room temperature for more than a few minutes before serving.
• Warm crostini matter more than you'd think—they help release the flavor of the olive oil and basil.
• If you're making these ahead, toast the bread and keep it in an airtight container, then assemble just before guests arrive.

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These crostini remind me that the best dishes often come from the restraint to let good ingredients shine. Make them whenever you need a moment of joy on a plate.

Recipe Questions & Answers

→ How do you achieve a crispy crostini?

Brush baguette slices lightly with olive oil and toast them in a preheated oven at 400°F (200°C) until golden brown and crisp, typically 6-8 minutes.

→ What’s the best way to prepare the cherry tomatoes?

Halve the cherry tomatoes, toss them with olive oil, balsamic vinegar, salt, and pepper, then roast until softened and just starting to burst, about 10-12 minutes.

→ Can I use other cheeses instead of burrata?

Fresh mozzarella or ricotta can be substituted, but burrata's creamy texture provides a unique richness that enhances this dish.

→ How important is fresh basil in this dish?

Fresh basil adds a bright, aromatic note that complements the creamy cheese and sweet roasted tomatoes perfectly.

→ Are there suggested variations to enhance flavors?

Try rubbing the warm crostini with a garlic clove before topping, or adding prosciutto or a drizzle of pesto for extra depth.