Save to Pinterest Last summer my neighbor brought over an armful of cherry tomatoes from her garden, insisting I had to taste them right off the vine. They were warm from the sun and impossibly sweet, the kind of flavor that makes you understand why Italians worship tomatoes. I had a baguette going stale on the counter and a ball of burrata in the fridge, so I started slicing and toasting, throwing everything together without much thought. The combination was so stunningly simple that we ended up standing around the kitchen island, eating them straight off the baking sheet and abandoning our original dinner plans entirely.
I made these for my book club last month when I realized at the last minute that I had completely forgotten to prepare an appetizer. Everyone was arriving in twenty minutes and I had nothing ready but a baguette and some cherry tomatoes. I frantically roasted the tomatoes and toasted the bread, tearing the burrata with my hands because there was literally no time for knife work. My friend Sarah took one bite and actually stopped mid sentence, demanding to know exactly what I had done to make something so simple taste so extraordinary.
Ingredients
- Baguette: Look for a crusty artisan loaf with a nice crumb structure, slightly stale bread actually toasts better than fresh
- Extra virgin olive oil: Use your best quality oil here since the flavor really shines through in the final dish
- Cherry tomatoes: Choose ones that feel heavy for their size and have deep color, vine ripened will give you the sweetest results
- Balsamic vinegar: Just a touch enhances the tomatoes natural acidity and adds a subtle depth
- Burrata cheese: Keep it cold until the moment you tear it, this keeps the creamy interior intact and prevents it from becoming too soft
- Fresh basil: Tear the leaves by hand rather than cutting them, this releases more of their aromatic oils
- Flaky sea salt: The finishing salt is not optional, it provides little crunches of salinity that tie everything together
Instructions
- Get your oven ready:
- Preheat to 400°F and line a large baking sheet with parchment paper, having everything prepped will make the assembly so much smoother
- Toast the bread:
- Arrange your baguette slices and brush both sides with olive oil, then toast for 6 to 8 minutes until golden and crispy, flipping them halfway through for even browning
- Prepare the tomatoes:
- In a bowl, toss halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper until evenly coated
- Roast the tomatoes:
- Spread them on a separate section of the baking sheet and roast for 10 to 12 minutes until they are softened and just starting to burst
- Assemble the crostini:
- Let everything cool slightly, then tear the burrata and spoon onto each toasted slice, topping with the roasted tomatoes
- Finish with flair:
- Scatter torn fresh basil over everything, drizzle with a final splash of olive oil, and sprinkle with flaky sea salt before serving immediately
Save to Pinterest These crostini have become my go to for impromptu gatherings because they always disappear within minutes. There is something about that first bite, the crunch of the bread giving way to cool creaminess, that makes people pause and really savor what they are eating. My husband now requests them for almost every dinner party we host.
Choosing The Perfect Bread
I have learned through trial and error that not all baguettes are created equal when it comes to crostini. A dense, doughy bread will never achieve that shattering crispness you want, while a very airy loaf might become too fragile to support the toppings. Look for a baguette with a crackly crust and a somewhat open crumb structure, and do not be afraid to buy it a day ahead and let it dry out slightly, which actually helps it toast better.
Working With Burrata
Burrata can be intimidating if you have never worked with it before, but the key is to embrace its messy, creamy nature. Keep it refrigerated until the absolute last moment, then use your hands to gently tear it into irregular pieces rather than cutting with a knife. This preserves those gorgeous creamy pockets that make burrata so special, and the rustic texture looks much more inviting on the crostini than perfectly portioned slices would.
Make Ahead Strategy
While these are best assembled immediately, you can do considerable prep work ahead of time to make final assembly a breeze. The bread can be toasted and stored in an airtight container for up to a day, and the tomatoes can be roasted several hours in advance and kept at room temperature. Just make sure the tomatoes have cooled completely before storing them, otherwise they will steam and become soggy in the container.
- Warm the toasted bread in a 350°F oven for just 2 to 3 minutes before assembling
- Bring the burrata to room temperature for about 15 minutes before serving
- Have a small bowl of flaky sea salt ready for that final finishing touch
Save to Pinterest These crostini prove that the simplest ingredients, treated with respect and attention, can create something truly magical on the plate.
Common Recipe Questions
- → Can I prepare the components ahead?
Toast the bread and roast the tomatoes up to 4 hours in advance. Store bread at room temperature in an airtight container and keep tomatoes refrigerated. Assemble just before serving to maintain the crispy texture of the crostini.
- → What's the best way to serve these crostini?
Arrange them on a wooden board or platter immediately after assembling. The contrast between warm bread, cool cheese, and room-temperature tomatoes creates the most enjoyable experience. Pair with crisp white wine like Pinot Grigio.
- → Can I substitute the burrata?
Fresh mozzarella works well, though it's firmer and less creamy. Ricotta mixed with a little cream creates a similar consistency. For a dairy-free option, try whipped cashew cheese or vegan almond-based alternatives.
- → How do I prevent the bread from getting soggy?
Ensure the crostini are thoroughly toasted and golden. Brushing oil on both sides creates a protective barrier. Assemble just before serving and drain any excess liquid from the tomatoes after roasting.
- → What other toppings work well?
Try adding prosciutto, cured olives, or a drizzle of pesto. Roasted red peppers, artichoke hearts, or caramelized onions also complement the creamy burrata. Fresh herbs like oregano or thyme can replace or supplement the basil.
- → Can I use different bread?
Ciabatta, sourdough, or a rustic country loaf all work beautifully. Slice consistently for even toasting. Sturdier bread holds toppings better than softer varieties.