Caprese Crostini with Burrata

I practically live off of caprese in the summer. I mean, is there anything more delicious and simple than fresh tomatoes, fragrant basil, soft mozzarella cheese, zippy balsamic vinegar, and grassy olive oil?! No way, Jose.

What I love, too, is that you can totally transform the dish into something more substantial by tossing it with pasta or turning it into a sandwich or grilled cheese. There are endless possibilities. 

Today, I turned caprese into crostini, aka fancy mini toast. And and and!! Instead of mozzarella, I used burrata, which is only the most divine of cheeses, IMO. The outside layer is a soft, fresh mozzarella, but when you cut into the inside, you find this creamy substance that is just…UGH. It’s amazing. You can find it for pretty cheap at Trader Joe’s!! All hail the TJ cheese section.

^^ Look at these tomatoes! Aren’t they gorgeous? Also. In case you really wanted to know, the smell of tomato plants is one of my favorite smells in the world. Forreal. ^^

These crostini are the perfect accompaniment to your next BBQ (because the weather is finally warm, so that = BBQ season) or wonderful on their own as lunch. Plus, they’re absolutely & ridiculously easy, so you don’t have an excuse not to try it! (Wait. Double negatives confuse me. What?)

Make them. You won’t be disappointed 😉

Caprese Crostini with Burrata
Author: Lucia Wright
Serves: 4, as an appetizer
  • 1 french baguette, sliced
  • fresh basil leaves
  • fresh tomato slices
  • 4 balls burrata cheese, cut carefully into chunks
  • olive oil
  • balsamic vinegar
  • salt & pepper
  1. Set oven to broil.
  2. Place french bread slices on a baking sheet. Brush each slice with olive oil.
  3. Toast in the oven for about 3-4 minutes, keeping the door slightly ajar, until lightly golden brown. Remove from the oven.
  4. Layer one basil leaf on top of the bread, followed by a slice of tomato, a chunk of burrata, and then drizzle the whole thing with a small glug of balsamic vinegar and a sprinkle of salt and pepper.
  5. Enjoy!


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