This easy tomato crostini appetizer is sure to be a hit! Lightly dressed arugula with a lemon vinaigrette, flavorful burst cherry tomatoes, and creamy burrata cheese make this a delicious recipe. Vegetarian.

A close up of a crostini topped with fresh arugula.

Crostini make an easy appetizer, snack, or even lunch! There are countless topping combinations to add to these blissful bites of toasted bread. Some of our favorites are Blackberry Goat Cheese Crostini, Pear and Prosciutto Crostini, and Easy Strawberry Crostini.

For this crostini, we’re using a crusty french bread loaf drizzled in olive oil and lightly toasted. The bread is topped with blistered cherry tomatoes, burrata, and a light and fresh arugula salad.

Crostini vs. Bruschetta

Crostini and bruschetta are really just a fancy way to say lightly toasted bread brushed with a little EVOO (or butter!) People have come to use these terms interchangeably, but while both breads are toasted or grilled, they are technically different.

Crostini are usually made from a smaller diameter loaf of bread that has a less rustic feel - think more even texture - like a baguette. A crostini is a blank canvas, and you can top it with just about anything!

Bruschetta are made from a larger, thicker slice of bread that has a more rustic texture - think lots of nice air holes or sourdough! Bruschetta is also often rubbed with a bit of garlic, and topped with a tomato mixture. Check out this Easy Warm Bruschetta recipe.

Placing a handful of arugula on top of crostini.

Instructions

Toast the crostini. Drizzle bread slices with olive oil then bake until lightly toasted.
Blister the tomatoes in a very hot cast iron skillet.
Toss the arugula with olive oil, lemon juice, salt and pepper.
Assemble the crostini with a piece of burrata topped with salt and pepper, a few blistered tomatoes, and a handful of arugula.

Two crostini on a white table next to a dark blue napkin.

Riffs and Substitutions

If you don’t have burrata, substitute for fresh mozzarella or goat cheese.
Take it a step further and go for whipped goat cheese or whipped feta cheese!
Use spinach or massaged kale instead of the arugula.

Close up of the layers of cheese, tomato, and arugula on a crostini.

📖 Recipe

Easy Arugula and Blistered Tomato Crostini

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Author: Jessie
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: Serves 4-6 1x
Category: Appetizer
Cuisine: American

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Description

A quick and delicious crostini recipe with blistered tomatoes and fresh arugula.

Ingredients

Scale

1 baguette or crusty french bread loaf, sliced
3 tsp. olive oil, divided, plus extra for drizzling over crostini
2 cups cherry tomatoes
8 oz. burrata cheese, sliced
2 tsp. lemon juice
salt and pepper to taste
2 cups fresh arugula

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Instructions

Lay baguette slices in a single layer on a large baking sheet. Drizzle with a light layer of olive oil and bake at 375 degrees F until bread is lightly toasted, about 5-8 minutes. Remove from oven and set aside.
Heat 1 tsp. olive oil in a cast iron skillet over high heat. When pan is VERY hot, add the cherry tomatoes and cook until they've blistered. I like to cook the tomatoes without stirring for 3-4 minutes, then give them a toss to turn them over and cook for 3-4 minutes more. Cooking time will depend on how hot your pan is, though - so keep an eye on them!
Add remaining 2 tsp. olive oil and lemon juice to a medium-sized bowl. Add fresh arugula, salt, and pepper, and toss to combine.

To Assemble:

Place a piece of burrata on top of each crostini and season with a dash of salt and pepper.
Top burrata with a few blistered cherry tomatoes and a handful of the arugula. Serve immediately.