Burrata Baguette Recipe

Prep and toast baguette

Preheat oven to 400°F (200°C). Slice the baguette diagonally into 8-10 slices about 3/4-inch thick. Arrange slices on a baking sheet. Brush the cut sides lightly with 2 tablespoons extra-virgin olive oil and sprinkle 1/2 teaspoon sea salt evenly. Toast in the oven for 6–8 minutes until golden and crisp at the edges. Remove and set aside to cool slightly.

Make the pesto

In a food processor, combine 1 cup fresh basil leaves, 1/2 cup toasted almonds, 1/4 cup grated Parmesan, and 1 garlic clove. Pulse until coarsely chopped. With the processor running, stream in 4 tablespoons extra-virgin olive oil until the mixture is a spreadable consistency. Add 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper; pulse a few times to combine. Taste and adjust seasoning or oil for desired texture. If you prefer a thinner pesto, add 1–2 teaspoons more olive oil or a tablespoon of warm water and pulse to combine.

Prepare burrata and toppings

Bring the burrata to room temperature (about 20 minutes out of the fridge) so it is creamy inside. Halve 1/2 cup cherry tomatoes and toss with a pinch of salt and pepper. Trim and lightly toss 1 cup arugula with a small drizzle (about 1/2 tsp) of olive oil if desired.

Assemble baguette

Spread about 1 tablespoon of almond pesto onto each toasted baguette slice. Place a small nest of arugula on 4–6 slices (reserve some for garnish). Gently tear or place pieces of burrata onto the slices—if the burrata is large, divide into 4 portions; for smaller pieces, use one per slice. Top with halved cherry tomatoes distributed across the baguette slices.

Finish and serve

Sprinkle the assembled baguettes with flaky sea salt (about 1/4 tsp evenly distributed), freshly ground black pepper, and 1/2 teaspoon lemon zest if using. Drizzle each slice lightly with balsamic glaze (about 1 tablespoon total) and a small additional drizzle of olive oil if desired. Serve immediately so the burrata remains creamy and the bread stays crisp.