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.
Ahhhhh, crostini. How I love thee.
So many options. So many choices.
So many ways to put deliciousness on top of deliciousness on top of cheese on top of bread.
I’ve been a big fan of this crostini since I had a similar version while in Boston for a conference last month.
Generally, I’m one to stick with the good ol’ tomato-cheese-basil combo with a dash of balsamic. But I was surprised at how much I liked it with arugula instead – and that’s saying something, because tomato+basil+balsamic and I have a love affair for the ages.
As soon as I got home, this was at the top of my make-for-lunch list. So I made it. And then I ate it.
And then I made it again.
…And then another time after that.
I think I’ve been compulsively eating this crostini for two reasons: one, it’s friggin’ delicious and I love it, and TWO, I’ve been so busy with that whole finishing-my-Master’s thing (pffft, how annoying) that finding time to eat anything at all is starting to feel like life’s greatest struggle.
Also, this crostini is super simple, has minimal cleanup, and is ready faster than you can say “OMG I HAVE TIME TO MAKE FOOD TODAY I AM TOTALLY EATING CROSTINI.” (Not really. But you know. Still fast).
For the most part I’ve been living off Panera and Thai delivery and the occasional (ok…the not-so-occasional) bag of tater tots.
So on days when I, like – have time to TOAST something?
This lickety-split crostini. All the way.
A quick and delicious crostini recipe with blistered tomatoes and fresh arugula.
- 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
- 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.
- 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.
If you don’t have burrata, substitute fresh mozzarella or goat cheese.