Crispy golden crostini brushed with rich garlic butter, topped with creamy burrata and juicy roasted cherry tomatoes. Finished with fresh basil, balsamic glaze, and cracked black pepper, this is an easy but elegant appetizer for parties, brunch, or a cozy dinner.
Time & Servings
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 6–8
Makes: About 18–20 crostini
Ingredients
For the Crostini
1 baguette or French bread
3 tbsp unsalted butter, melted
2 cloves garlic, finely minced
1 tbsp extra-virgin olive oil
1 tbsp chopped fresh parsley
¼ tsp salt
¼ tsp black pepper
For the Roasted Cherry Tomatoes
2 cups cherry or grape tomatoes
1 tbsp olive oil
2 cloves garlic, minced
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
1 tsp balsamic vinegar, optional
For Assembly
8 oz burrata cheese
¼ cup fresh basil leaves, torn
2–3 tbsp balsamic glaze
1 tbsp extra-virgin olive oil
Freshly cracked black pepper
Pinch of flaky sea salt, optional
Instructions
- Prepare the oven
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
- Slice the baguette
Slice the baguette diagonally into approximately ½-inch-thick slices.
Arrange the slices in a single layer on the baking sheet.
- Make the garlic butter
In a small bowl, combine:
Melted butter
Minced garlic
Olive oil
Parsley
Salt
Black pepper
Mix well.
- Toast the crostini
Brush both sides of each bread slice lightly with the garlic-butter mixture.
Bake for 8–10 minutes, turning halfway through, until the bread is crisp and golden around the edges.
For extra browning, broil for 30–60 seconds, watching carefully.
Remove and set aside.
- Roast the tomatoes
While the crostini are baking, place the cherry tomatoes on another baking sheet or small baking dish.
Add:
Olive oil
Garlic
Italian seasoning
Salt
Black pepper
Toss until evenly coated.
Roast at 400°F (200°C) for 12–15 minutes, until the tomatoes soften, wrinkle, and begin to burst.
Drizzle with balsamic vinegar if desired.
- Prepare the burrata
Allow the burrata to sit at room temperature for about 10–15 minutes before serving.
Gently tear or cut it into small pieces.
- Assemble
Place the warm or slightly cooled crostini on a serving platter.
Add a spoonful of creamy burrata to each piece.
Top with 2–3 roasted cherry tomatoes.
- Finish
Garnish with torn fresh basil.
Drizzle lightly with balsamic glaze and extra-virgin olive oil.
Finish with freshly cracked black pepper and a small pinch of flaky sea salt.
Serve immediately while the crostini are crisp and the burrata is creamy.
Pro Tips
Don’t overload the bread: Too many toppings can make crostini soggy.
Use room-temperature burrata: It becomes much creamier and more flavorful.
Roast until tomatoes burst: This concentrates their sweetness.
Add balsamic glaze just before serving to keep the crostini crisp.
For an extra-garlicky flavor, rub the toasted crostini with a cut garlic clove immediately after baking.
Easy Variations
Hot Honey Version
Replace balsamic glaze with a light drizzle of hot honey.
Pesto Burrata Crostini
Add a small spoonful of basil pesto underneath the burrata.
Lemon Herb
Add fresh lemon zest and chopped basil or parsley.
Prosciutto Version
Add a small piece of thinly sliced prosciutto underneath the burrata.
Spicy Version
Add red pepper flakes or finely sliced fresh chili.
Nut & Allergen Information
Nuts
This recipe does not require peanuts or tree nuts.
However, if using:
Pesto
Packaged balsamic glaze
Seasoned bread
Store-bought toppings
check the ingredient labels because some pesto products may contain pine nuts or other nuts, and cross-contact can occur during manufacturing.
Other Allergens
Dairy: Contains butter and burrata.
Gluten: The baguette contains wheat/gluten.
Egg: Usually not required, but some breads may contain egg.
Soy: Generally not required, but check packaged bread and prepared sauces.
Peanuts: Not an ingredient.
Tree nuts: Not an ingredient unless using pesto or another prepared topping containing nuts.
Dairy-Free Option
Use dairy-free butter and a dairy-free creamy cheese alternative in place of burrata.
Gluten-Free Option
Use a good-quality gluten-free baguette and verify that all packaged toppings are gluten-free.
Approximate Nutrition
Per crostini, depending on bread size and toppings:
Calories: ~120–150
Protein: ~4–5 g
Carbohydrates: ~14–17 g
Fat: ~6–8 g
Saturated Fat: ~3–4 g
Fiber: ~1 g
Sugar: ~2–3 g
Sodium: ~180–250 mg
Nutrition is an estimate and varies with bread, burrata, butter, and topping amounts.
Storage
Crostini
Store toasted crostini in an airtight container at room temperature for 1–2 days.
Roasted Tomatoes
Refrigerate in an airtight container for up to 3 days.
Burrata
Keep refrigerated according to the package instructions and use soon after opening.
Important
For the best texture, store the bread, tomatoes, and burrata separately and assemble immediately before serving.
Recipe Q&A
Can I make these ahead of time?
Yes. Toast the crostini and roast the tomatoes ahead of time. Assemble with burrata shortly before serving.
Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella works well, although burrata gives the appetizer a much creamier texture.
What is burrata?
Burrata is a fresh Italian cheese with a mozzarella exterior and a creamy, soft interior made with stracciatella and cream.
Can I use grape tomatoes?
Absolutely. Grape tomatoes work just as well as cherry tomatoes.
Can I use olive oil instead of butter?
Yes. Replace the melted butter with additional olive oil for a dairy-free version.
Why did my crostini become soggy?
They were probably topped too early or had too much tomato juice or sauce. Assemble right before serving and don’t add excessive tomato juices.
Can I use dried basil?
Fresh basil is best, but dried basil can be used in the roasted tomatoes if fresh basil isn’t available.
Can I add pesto?
Yes! A small spoonful of pesto underneath the burrata adds wonderful flavor. Check the label for pine nuts or other tree nuts if allergies are a concern.
Can I make these spicy?
Yes. Add crushed red pepper flakes to the tomatoes or drizzle the finished crostini with hot honey.
What can I serve with these?
They pair beautifully with a Mediterranean salad, pasta, grilled chicken, soup, charcuterie board, or a glass of sparkling water with lemon.
Can I use regular sliced bread?
A baguette or crusty Italian/French bread gives the best texture, but sturdy sourdough can also work.
