Tomato and Corn Burrata Crostini
Fresh goodies on toast just make me want to dine outdoors, and that’s exactly what these Tomato and Corn Burrata Crostini do. Bright and fresh flavors, easy and quick to prepare, and make a beautiful presentation for entertaining. Oven toasted OR grilled crostini topped with a few of my favorites.
Here’s what you need:
- baguette
- olive oil
- salt & pepper
- garlic clove
- tomatoes
- corn
- prepared basil pesto
- burrata cheese
- micro greens
The corn, tomatoes, and prepared basil pesto are just stirred together, so easy! If you have the fresh ingredients on hand to make your own pesto definitely do that! Whenever I make it I use the recipe in one of my other favorite toast recipes, Walnut Pesto Burrata Toast.
With the cold and crappy spring we’ve been having, I toasted these in the oven. I actually recommend and prefer grilled bread. I love the char flavor it gives the toast, can’t beat it! Either way works just fine for getting a little crisp on the baguette.
Assembly is simple, rub toasts with garlic glove for wonderful flavor, then top with burrata, tomato mixture, and a garnish of micro greens. You could do some fresh chopped parsley for great color too if you can’t find micro greens.
So yummy and so easy! Perfect for spring and summer entertaining or enjoying happy hour at home on the deck.
Tomato and Corn Burrata Crostini will be a go-to for me this season, can’t wait to make them again!
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Tomato and Corn Burrata Crostini
Fresh veggies over creamy burrata cheese on a garlic toasted crostini. Party perfect!
Ingredients
- 1 sliced baguette about 12-15 slices
- Drizzle of olive oil
- Kosher salt
- 1 clove garlic
- 1 cup cherry tomatoes quartered
- 1/2 cup corn fresh or frozen (thawed)
- 1/4 cup prepared basil pesto
- 8 oz burrata cheese
- Microgreens optional for garnish
- Fresh cracked black pepper
Instructions
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Preheat oven or grill to 375°. Arrange sliced baguette on a baking sheet pan. Drizzle with olive oil and season with a sprinkle of kosher salt. Bake or grill for 6-8 minutes or just until toasted (grilling will take less time over direct flame). You want a light crisp outside, and chewy bread inside vs. a hard overly crunchy crostini. Once cool enough to handle but still warm, gently rub each crostini with the raw clove of garlic.
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In a medium bowl, stir together tomatoes, corn, and basil pesto. Slice the burrata cheese into about 12-15 sections (or however many baguette slices you made).
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Place equal amounts of burrata onto each crostini. Top each with the tomato corn mixture. Sprinkle with another pinch of kosher salt and a bit of black pepper. Garnish with microgreens if desired.
Recipe Notes
If you’re making this in peak summer season, definitely use all the fresh local ingredients you can.
It would also be great with roasted/grilled sweet corn fresh off the cob, yum!
If you’re looking for a fresh made pesto, check out the link listed in this blog post.
