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Tomato and Corn Burrata Crostini

Fresh veggies over creamy burrata cheese on a garlic toasted crostini. Party perfect!

Prep Time 20 minutes
Total Time 20 minutes
Servings 12 crostini
Author Laura Doerr


  • 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


  1. 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.

  2. 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).

  3. 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.