Flavorful Burrata Caprese Crostini Recipe with Easy Sun-Dried Tomato Pesto
A quick and easy appetizer featuring creamy burrata cheese paired with a tangy, slightly sweet sun-dried tomato pesto on crispy toasted crostini. Perfect for entertaining or a satisfying late-night snack.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings (2 crostini per serving)
- Category: Appetizer
- Cuisine: Italian
Ingredients
- Baguette or rustic Italian bread, sliced about ½-inch thick
- Extra virgin olive oil
- Garlic clove, halved (for rubbing on toasted bread)
- Sun-dried tomatoes packed in oil, about ½ cup, drained
- Fresh basil leaves, 1 cup packed
- Grated Parmesan cheese, ¼ cup
- Pine nuts or walnuts, 2 tablespoons (toasted)
- Garlic, 1 small clove
- Fresh lemon juice, 1 tablespoon
- Extra virgin olive oil, ⅓ cup
- Salt and freshly cracked black pepper, to taste
- Burrata cheese, 8 oz ball
- Fresh cherry or grape tomatoes, halved (optional)
- Fresh basil leaves, for garnish
- Balsamic glaze or reduction (optional)
Instructions
- Prepare the Sun-Dried Tomato Pesto: In a food processor, combine sun-dried tomatoes, fresh basil leaves, Parmesan cheese, toasted nuts, garlic clove, and lemon juice. Pulse a few times to break down. With processor running, slowly drizzle in olive oil until smooth but slightly chunky. Season with salt and pepper. Add more olive oil or water if too thick. Set aside.
- Slice and Toast the Crostini: Slice baguette into ½-inch thick pieces. Heat a drizzle of olive oil in a skillet over medium heat. Toast bread slices in a single layer until golden and crispy on one side, about 2-3 minutes. Flip and toast the other side for 2 minutes. Remove from heat and rub each slice with the cut side of a garlic clove.
- Assemble the Crostini: Spread a generous spoonful of sun-dried tomato pesto over each toasted crostini. Tear or slice burrata and place on top, letting creamy center ooze. Add halved cherry tomatoes and a fresh basil leaf if desired. Drizzle with balsamic glaze if using.
- Serve immediately while bread is crisp and burrata is fresh and cool.
Notes
Rub toasted crostini with garlic immediately after toasting for subtle flavor. Toast nuts lightly before adding to pesto for enhanced nuttiness. Make pesto up to 3 days ahead and store with olive oil layer to prevent browning. Toast bread just before serving to avoid sogginess. Tear burrata by hand to keep creamy center intact.
Nutrition
- Serving Size: 2 crostini
- Calories: 235
- Sugar: 2
- Sodium: 250
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
Keywords: burrata, caprese, crostini, sun-dried tomato pesto, appetizer, easy snack, Italian, vegetarian