Burrata Crostini Recipe

Toast the bread

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush both sides lightly with 3 tablespoons extra-virgin olive oil and sprinkle 1 teaspoon salt evenly. Toast in the oven 8–10 minutes, flipping once halfway, until golden and crisp. Remove and let cool slightly.

When ready to assemble, tear open burrata and spoon or gently place a portion (about 1.5–2 oz each) onto each crostini. Keep the interior creamy for best texture.

Cook and dress beets

Place trimmed heirloom beets in a medium saucepan and cover with cold water. Bring to a simmer and cook until tender when pierced with a knife, 20–30 minutes depending on size. Drain, let cool until safe to handle, then slip off skins (use a towel or rub with fingers). Slice small beets into 1/4-inch rounds or wedges.

In a bowl combine 2 tablespoons white wine vinegar, 1 tablespoon olive oil, 1 teaspoon honey, 1 teaspoon chopped thyme, and 1 teaspoon salt. Toss the warm beet slices in the dressing and let sit at room temperature 10–15 minutes to absorb flavor.

In a small jar or bowl mix 1 tablespoon apple cider vinegar, 2 tablespoons water, 1 teaspoon sugar and 1 teaspoon fine sea salt until dissolved. Add 1 cup thinly sliced radicchio, press down so liquid covers the leaves, and let sit at least 10 minutes (up to 1 hour). Drain before using. Flavor will be bright and slightly softened.

Drain preserved cherries and cut each in half; pit and halve olives if not already. Keep them separate in small bowls. If cherries are very sweet, toss briefly with a teaspoon of balsamic glaze to add acidity and balance (optional).

Assemble crostini: place toasted baguette on a platter, top each with a generous piece of burrata. Arrange 2–3 beet slices on or beside the burrata, a small nest of pickled radicchio, 1 preserved cherry half and 1 olive half per crostini. Scatter torn basil leaves and a few microgreens over the top.

Finish with a light drizzle of extra-virgin olive oil or a few drops of balsamic glaze, sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately while bread is still crisp and burrata is creamy.