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.