These roasted tomato crostini with burrata and basil make an amazing appetizer or snack. Once roasted, the cherry tomatoes become sweet as candy and add a deep flavor that will leave you wanting more!
Serve these crostini as an appetizer, snack, or they even make a great quick lunch! The combination of the sweet roasted tomatoes and creamy burrata is one I use often, like in this burst cherry tomato pasta recipe, and for good reason - it never disappoints!
If you need a refresher on the basics of making crostini, especially if you should bake, grill or fry them, definitely check out my guide on how to make crostini.
Ingredients
- French baguette
- Cherry tomatoes
- Burrata
- Fresh basil
- Extra virgin olive oil
- Salt and pepper
How to make roasted tomato crostini - step by step
Preheat oven to 400°F. Add cherry tomatoes to a parchment lined baking sheet. Drizzle with 1 tablespoon olive oil, salt, pepper and toss, ensuring tomatoes are coated in olive oil.
Place baking sheet in oven. Roast the tomatoes for approximately 30 minutes, or until they burst and release their juices.
Prepare the bread toasts by baking, grilling or frying them.
Remove the tomatoes from the oven.
Top the toasted bread with burrata, then 2-3 tomatoes per slices. Drizzle with more extra virgin olive oil and fresh basil. Serve immediately!
Top tips
- The best tomatoes to use for these crostini are cherry tomatoes. They are the best because they're sweet already, but become even sweeter when roasted. If you can't find cherry tomatoes, you can use grape tomatoes. I would not recommend using large field tomatoes.
- The tomatoes are roasted at 400°F but the suggested temperature for baking the bread toasts is 350°F. If baking the tomatoes and bread at the same time, you can bake both at 400°F and reduce the baking time for the bread toasts to 7-8 minutes.
- You can also cut the tomatoes in half if you'd like instead of leaving them whole
More crostini recipes
- Burrata Crostini with Mortadella and Pistachio Pesto
- Butternut Squash Crostini with Speck and Ricotta
- Roasted Grape Crostini With Whipped Ricotta and Honey
If you’ve tried making these Roasted Tomato Crostini, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Recipe
Roasted Tomato Crostini with Burrata and Basil
Ingredients
- 12 slices of a french baguette
- 24-36 cherry tomatoes
- 1 tablespoon extra virgin olive oil plus more for drizzle
- ½ cup burrata
- fresh basil
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Add cherry tomatoes to a parchment lined baking sheet. Drizzle with 1 tablespoon olive oil, salt, pepper and toss, ensuring tomatoes are coated in olive oil.
- Place baking sheet in oven. Roast the tomatoes for approximately 30 minutes, or until they burst and release their juices.
- Prepare the bread toasts by baking, grilling or frying them.
- Remove the tomatoes from the oven.
- Top the toasted bread with burrata, then 2-3 tomatoes per slices. Drizzle with more extra virgin olive oil and fresh basil. Serve immediately!
Recipe Video
Recipe Notes
- The best tomatoes to use for these crostini are cherry tomatoes. They are the best because they're sweet already, but become even sweeter when roasted. If you can't find cherry tomatoes, you can use grape tomatoes. I would not recommend using large field tomatoes.
- The tomatoes are roasted at 400°F but the suggested temperature for baking the bread toasts is 350°F. If baking the tomatoes and bread at the same time, you can bake both at 400°F and reduce the baking time for the bread toasts to 7-8 minutes.
- You can also cut the tomatoes in half if you'd like instead of leaving them whole
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