Balsamic Tomato Burrata Crostini
Oh, burrata cheese, I am positively obsessed with you! And in this appetizer recipe for Balsamic Tomato Burrata Crostini, you are quite the star 🙂
But, the garden fresh tomatoes aren’t too far off from stealing the show 😉
This is a great fancy party food, fit for any holiday.
Or cut the recipe in half and serve this as a simple vegetarian snack or light patio dinner.
How to make Balsamic Tomato Burrata Crostini
First drizzle olive oil and balsamic vinegar on two pints of cherry or grape tomatoes.
Then season them with kosher salt and pepper, toss until combined and place on a baking sheet.
Then place in a 450 degree oven for about 30 minutes, mixing them a few times.
Next slice a baguette into about 18 to 22 slices.
Brush them with olive oil and season with kosher salt and pepper.
Once the tomatoes are done, lower the oven temperature to 400 degrees.
Place the bread on a baking sheet and bake them for just about 5 minutes.
Top each slice of toasty bread with the burrata cheese, just break the balls apart into smaller pieces.
Top them with the tomatoes, a drizzle of balsamic glaze, and some fresh arugula or basil.
Hello gorgeous! Balsamic Tomato Burrata Crostini should be served within about an hour 🙂
You can tell these give off the fanciest of vibes and are sure to impress.
If you like Balsamic Tomato Burrata Crostini, you might also like these recipes…
Tomato Burrata Panzanella Salad
Tomato Pesto Puff Pastries
Roasted Grape Goat Cheese Crostini
Summer Garden Recipes
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Balsamic Tomato Burrata Crostini
Balsamic Tomato Burrata Crostini is a fresh and tasty snack or vegetarian appetizer recipe, perfect for summer garden tomatoes or holidays!
Ingredients
- 2 pints cherry or grape tomatoes
- olive oil, balsamic vinegar, kosher salt, pepper
- 1 loaf French baguette
- 12 ounces burrata cheese
- balsamic glaze (vinegar section of grocery store or Amazon)
- Optional: basil or arugula for garnish
Instructions
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Put the tomatoes on a lined baking sheet. Drizzle a little olive oil and balsamic vinegar over top, sprinkle with kosher salt and pepper. Toss until evenly combined. Place in a 450 degree oven for 30 minutes, mixing them around a few times.
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Cut the bread into half inch slices (you should get 18 to 22 slices) and lay them on a baking sheet. Brush the tops with olive oil and sprinkle with kosher salt and pepper.
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When the tomatoes are done roasting, lower the oven temp to 400 degrees and bake the sliced bread for 5 minutes.
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When ready to assemble the crostini, tear the burrata into smaller pieces and place on each slice of bread, add a few tomatoes, then drizzle some balsamic glaze over top.
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Garnish with arugula or basil if desired.
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