Tomato and Burrata Crostini with Pesto Drizzle

  • Author: Amanda
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes
  • Yield: 6 Toasts 1x
  • Category: Appetizers and Snacks


An easy, elegant, and delicious crostini appetizer with mini heirloom tomatoes, creamy burrata cheese and a fresh pesto drizzle.


  • 6 ½¾ inch slices sourdough batard, cut on a diagonal
  • 1 ½ cups mini heirloom tomatoes, sliced in half
  • 2 fresh balls of burrata
  • 2 cups packed fresh basil leaves
  • ½+ cup extra-virgin olive oil
  • 2 cloves of garlic
  • 1/3 cup raw pine nuts, toasted.  See note below
  • ¼ cup fresh grated parmesan cheese
  • ½ lemon, juiced
  • Salt and black pepper to taste


  1. Make the pesto by combining the basil leaves, garlic, cooled pine nuts, and lemon juice in the bowl of a food processor.  Pulse a few times.  Scrape down the sides of the bowl.  Add ½ cup olive oil, salt and pepper.  Turn on high for 10-20 seconds, and add an extra tablespoon or two of olive oil as needed, until you’ve reached your desired consistency.  Transfer to another bowl and stir in grated parmesan cheese.  Set aside.
  2. Turn oven to BROIL on high, and adjust oven rack to upper level.  Prepare the sliced bread by brushing both sides with olive oil.  Arrange on a baking sheet, and broil for 3-4 minutes, or until desired darkness.  Remove from the oven and allow to cool slightly before arranging on a platter.
  3. Top toasts with heirloom tomatoes.  Cut burrata and add to your platter before drizzling everything with your pesto.


Toast the pine nuts by adding them to a medium skillet over medium heat, stirring frequently, until fragrant, 3-5 minutes. Allow to cool before adding to the remaining ingredients.