Tomatoes that have been slow roasted in the oven top crispy bread and creamy burrata to create a delicious appetizer that’s big on summertime flavor.
I could make a meal out of cheese and bread. Let’s be honest … I have made a meal out of cheese and bread. Today, however, I’m stepping it up a notch and making these delicious Roasted Tomato and Burrata Crostini. Whether you decide to make a meal out of them or just serve them as an appetizer at your next get-together, the choice is yours.
Recently I taught you how to make these oven roasted cherry tomatoes. And while I shared a few ideas on how to serve them in that post, I wanted to give you a really delicious and thoughtful recipe, too. These crostini are it.
I call it a “recipe,” but once you have the tomatoes roasted it’s more of just an assembly process.
How to Make Roasted Tomato and Burrata Crostini:
Start by roasting your cherry tomatoes. You can find the step-by-step recipe here.
Once your tomatoes are ready, you’ll want to toast up some crostini. Just pick up a fresh baguette at the grocery store, slice it on the diagonal, brush it with some good olive oil, and toss it under the broiler until brown. It’s really that simple and oh-so delicious!
After that, you’ll want to top each slice of crostini with some burrata. What’s burrata? It’s basically magic cheese. Well, not really, but it’s crazy delicious. Burrata is a ball of mozzarella cheese that’s been filled with rich, super thick cream. If you’ve never tried it, you can find it at most grocery stores these days near the fresh mozzarella.
With the burrata on the crostini, add on a couple of the roasted tomatoes. Then give everything a light drizzle of olive oil and a sprinkle of flake sea salt and freshly ground black pepper. Yes, flake sea salt (my favorite can be found here) and freshly ground pepper make all the difference.
And with that, you’re finished. You’re Roasted Tomato and Burrata Crostini are ready to be enjoyed.
If you’d like, you can top everything with fresh basil or just add some to the serving plate as a garnish. Personally, I almost prefer the crostini without the basil in order to let the flavor of the cheese and roasted tomatoes shine, but you do what pleases your palate.
If you enjoyed this crostini recipe, you can find a few other of my favorite recipes here. Crostini party anyone?
Either way, give this Roasted Tomato and Burrata Crostini recipe a try and let me know what you think! Enjoy.
Roasted Tomato and Burrata Crostini Recipe:
Roasted Tomato and Burrata Crostini
- 1 loaf baguette bread
- 1 ball burrata cheese
- 2-3 tablespoons olive oil
- sea salt flakes and freshly ground pepper
- fresh basil to garnish
- 1 recipe for roasted tomatoes (recipe linked in notes below)
- Begin by slicing your baguette on a slight diagonal into 12-14 slices.
- Place the slices onto a baking sheet and brush them with olive oil. Set your oven to broil and then put your baking sheet of baguettes into the oven until lightly browned.
- Remove from the oven and transfer the crostini to a platter. Top each with a serving of burrata and then about 2 of the roasted cherry tomatoes.
- To finish, drizzle lightly with olive oil and top each with sea salt flakes and freshly ground pepper to taste. Garnish with fresh basil. Serve immediately.