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Fresh Cherry Burrata Crostini for a summer appetizer.
Cindy

Fresh Cherry Burrata Crostini

Easy Fresh Cherry Burrata Crostini made with toasted baguette, creamy burrata, seasonal cherries, and basil.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 baguette sliced into ½-inch rounds
  • 2 tbsp olive oil
  • ¼ tsp coarse salt plus extra for finishing
  • ¼ tsp black pepper
  • 8 oz burrata 225g
  • 1 cup fresh red cherries diced
  • 1 cup Rainier cherries diced
  • 6 fresh basil leaves thinly sliced
  • 2 tbsp balsamic glaze

Equipment

  • Cutting board
  • Knife
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Prepare the bread. Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Drizzle lightly with olive oil and season with coarse salt and black pepper. Bake for 5 minutes until golden.
  2. Prepare the cherries. Pit and dice both the red and Rainier cherries. Thinly slice the basil and gently toss it with the cherries.
  3. Assemble the crostini. Tear pieces of burrata onto each toasted baguette slice. Spoon the cherry mixture over the burrata. Sprinkle with a pinch of flaky salt and drizzle generously with balsamic glaze. Serve immediately.

Notes

Use ripe, firm cherries for the best flavour and texture.
Pat the cherries dry after washing so they don't make the crostini soggy.
Let the burrata sit at room temperature for about 20 minutes before serving for the creamiest texture.
Finish with flaky sea salt just before serving to enhance the sweetness of the cherries.
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