Crostini Burrata Cherry Tomato (Printable)

Toasted baguette slices topped with creamy burrata, roasted cherry tomatoes, fresh basil, and olive oil drizzle.

# What You’ll Use:

→ 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)

# How-To:

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

# Expert Advice:

01 -
  • The crostini stay crispy even after topping, which is honestly harder than it sounds but totally doable with this method.
  • Burrata's creamy center melts against warm bread in a way that makes you forget you're eating something this easy.
  • You can prep everything in under 25 minutes, making it perfect for those times you want to impress without the stress.
02 -
  • If your crostini taste bitter or burnt, your oven likely runs hot—drop the temperature by 25 degrees next time and watch them like a hawk.
  • Don't assemble these more than a few minutes before serving or the bread will lose its snap and become soggy.
03 -
  • Rub warm crostini with a cut garlic clove for subtle depth that plays beautifully with the sweet tomatoes.
  • A drizzle of really good aged balsamic (the thick, syrupy kind) instead of regular vinegar elevates everything without tasting vinegary.
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