Roasted Tomato and Burrata Crostini
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.
Servings 12 servings
- 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.
You can find the recipe for the Roasted Cherry Tomatoes HERE.