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If you’re looking for festive appetizer inspiration, try this tasty twist on an Italian classic: Burrata Crostini with Tomato Jam.
This is the easiest and best starter or appetizer you will serve up this holiday season.
I absolutely love entertaining guests, whether it’s family or friends, it’s one of my favorite things to do. When you entertain as much as I do, it’s important to come up with new exciting dishes to serve.
This Crostini is inspired by an appetizer I had at an Italian restaurant. It was a bruschetta, but instead of fresh tomatoes and mozzarella like you normally find in Bruschetta, they used tomato jam and creamy burrata cheese. It was exceptional and I just knew I had to try to re-create it!
The contrast between the sweet & tangy flavors in the jam with the cool and creamy cheese is truly delectable and I hope you enjoy it just as much as I do!
Why This Recipe Works
- Toasting the bread adds the perfect amount of crunch to go with the soft, creamy cheese, and jam.
- Using burrata cheese adds an indulgently creamy taste that pairs perfectly with the sweet & savory jam.
- Tomato jam, flavored with all the best of Italian flavors tops this dish off perfectly.
Bruschetta Vs Crostini
Whilst researching this recipe it occurred to me that I wasn’t entirely sure what the difference between bruschetta and crostini actually was. It’s quite simple, bruschetta is usually made with larger slices of Italian bread and Crostini is made from more of a “baguette” style bread (which is smaller).
Regardless of the difference, what this means is you get a wonderful crunchy piece of toasted bread with the most delicious topping, and it’s quick and easy too! Sound’s perfect, doesn’t it?
Ingredient Notes
- Bread: an 8-10 ounce loaf is perfect for this recipe. Any Italian bread will work perfectly, something like ciabatta is great, or even a French baguette. The recipe works even better if the bread is slightly stale, a perfect use of day old bread!
- Cheese: Creamy burrata cheese is my favorite option for this recipe, however, you can substitute with fresh mozzarella or buffalo mozzarella too.
- Tomato Jam: I used my super simple recipe for tomato jam, but you can use any store bought if you wish.
- Basil: The basil garnish is purely optional, however, if you do use it, the fresher the better.
What Is Burrata Cheese?
Burrata cheese is a fresh, creamy, Italian cheese (originating from Southern Italy) made with cow’s milk. It looks very similar to mozzarella, and that is because the outer part of the cheese is in fact made from mozzarella. The inside, however, is made of cheese curds and cream.
This cheese is perfect for salads, bruschetta, crostini, and any Italian pasta dish. If there’s one thing Italians do well, it’s cheese!
How To Make Burrata Crostini With Tomato Jam
- Slice the Italian bread.
- Toast the bread until just golden.
- Slice the burrata cheese, add a slice to each piece of toasted bread.
- Drop some savory tomato jam on top of each slice.
- Garnish with fresh basil.
- Serve and enjoy!
Step By Step Instructions
Preheat your oven to 400°F/200°C. Slice the bread into half inch slices and arrange them on two large rimmed baking sheets.
A rimmed baking sheet is not required, but good to keep the bread from sliding off the pan when moving to or from the oven.
If you’re worried about the bread sticking to the pan, line the pan with baking paper or nonstick foil.
Brush both sides of the bread slices with oil, and season with salt and pepper and bake, rotating the baking sheets halfway through until the bread is golden. This will take, 15 to 20 minutes (if the undersides are not browning, turn the bread over once during baking). Let cool before topping.
To plan ahead for a party or gathering, you can bake the bread up to three days in advance, and store at room temperature in a resealable plastic bag. Then top it just before serving. Just be sure to brush lightly with the oil if you plan to make ahead.
Top the toasted Crostini with slices of burrata or fresh mozzarella cheese.
Add a tablespoon or so of the tomato jam.
Then top with a basil leaf. This is best just before serving to avoid wilting the basil.
Serve and enjoy every last bite!
Tips & Variations
- Can’t find Burrata? Use fresh or buffalo mozzarella in its place.
- Start with good quality bread – A Baguette is my preference, but any long crusty bread will do.
- Stale bread is fine — Crostini will turn out just as well with stale bread as it will with fresh. Just be sure not to use bread with any signs of mold.
- A serrated knife is best for slicing bread. Try to keep to no thinner than a half inch thick as thinner bread could fall apart or become too crunchy.
- If you’re worried about the bread sticking to the pan, line the pan with baking paper or nonstick foil.
- if the underside of your slices are not browning, turn the bread over once during baking
- Drizzle the finished crostini with a little balsamic vinegar for some tang!
- Add some sliced olives for a delicious variation.
Make ahead and Storing Instructions ?
To plan ahead for a party or gathering, you can bake the bread up to three days in advance, and store at room temperature in a resealable plastic bag. Then top it just before serving. Just be sure to brush lightly with the oil if you plan to make ahead.
I recommend assembling before serving to keep the bread from getting soggy from the moisture in the cheese, but you can assemble up to 3 days in advance, wrap in plastic wrap and store in the fridge. Top with the basil just before serving to keep it from wilting.
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Recipe
Burrata Crostini With Tomato Jam
Ingredients
- 1 loaf Italian baguette (an 8 to10 oz loaf)
- olive oil (for brushing the bread before toasting.)
- 16 oz burrata cheese (two 8oz balls)
- ½ cup tomato jam (plus more as needed)
- 1 bunch fresh basil ((optional))
Instructions
- Preheat your oven to 400°F/200°C. Slice the bread into half inch slices and arrange them on two large rimmed baking sheets.
- Brush the bread with olive oil, season with salt and pepper, and bake the bread for around 5-7 minutes, or until golden.
- Slice the cheese and place one piece on each slice of toasted Crostini.
- Add a tablespoon (or as much as you choose) of tomato jam onto each slice of cheese
- Garnish with a basil leaf just before serving.
Tips
- Can’t find Burrata? Use fresh or buffalo mozzarella in its place.
- Start with good quality bread – A Baguette is my preference, but any long crusty bread will do.
- Stale bread is fine — Crostini will turn out just as well with stale bread as it will with fresh. Just be sure not to use bread with any signs of mold.
- A serrated knife is best for slicing bread. Try to keep to no thinner than a half inch thick as thinner bread could fall apart or become too crunchy.
- If you’re worried about the bread sticking to the pan, line the pan with baking paper or nonstick foil.
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