Burrata Crostini With Roasted Tomatoes, Basil and Bacon

  • Author: Tonja Engen
  • Yield: 6 1x



  • 1 loaf sourdough bread sliced
  • 1 container of burrata cheese
  • 1 bunch of basil, julienned
  • 5 slices of bacon, cooked and diced
  • 1 bunch vine-on tomatoes or a dozen cherry tomatoes halved
  • 6 cloves garlic, peeled and sliced
  • 1⁄3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat oven to 425°. Place tomatoes and garlic on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake until tomatoes soften and their skins split, about 25 minutes.
  2. Meanwhile, Heat grill to medium-high and grill bread 2-3 minutes a side. Cut slices in half and place alongside Burrata with the bacon and basil. When tomatoes are done roasting transfer to platter along with garlic slices and juices.
  3. To assemble: Smear a scoop of roasted tomato on the grilled bread, followed by the burrata, bacon and basil.