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Toast topped with burrata cheese, tomatoes, and fresh arugula on a white table.

Easy Arugula and Blistered Tomato Crostini

  • Author: Jessie
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: Serves 4 1x


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


  1. 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.
  2. 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!
  3. 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:

  1. Place a piece of burrata on top of each crostini and season with a dash of salt and pepper.
  2. 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.