Italian Burrata Crostini with Slow-Roasted Tomatoes and Basil Pesto

Ingredients

• 1 baguette, sliced on the diagonal into 1/2-inch slices
• 3 tbsp olive oil (for toasting bread)
• 2 balls fresh burrata cheese (about 8 oz total)
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil (for tomatoes)
• 2 cloves garlic, minced
• 1 tsp sugar
• Salt and black pepper to taste
• 2 cups fresh basil leaves
• 1/3 cup pine nuts, toasted
• 1/2 cup freshly grated Parmesan
• 1/2 cup extra-virgin olive oil (for pesto)
• 1 clove garlic (for pesto)
• Juice of 1/2 lemon
• Flaky sea salt and balsamic glaze for finishing

Instructions

1. Preheat oven to 325°F. Toss cherry tomatoes with olive oil, garlic, sugar, salt, and pepper. Spread on a baking sheet cut-side up. Roast 45-60 minutes until collapsed and caramelized.
2. Make pesto: blend basil, toasted pine nuts, Parmesan, garlic, and lemon juice. Stream in olive oil while blending. Season with salt.
3. Increase oven to 400°F. Brush baguette slices with olive oil on both sides. Toast on a baking sheet for 8-10 minutes until golden and crisp.
4. Smear a generous spoonful of pesto on each crostini.
5. Tear burrata and place a generous piece on each crostini, letting the creamy interior spill out.
6. Top with 3-4 slow-roasted tomatoes.
7. Finish with a drizzle of balsamic glaze, a pinch of flaky sea salt, and a fresh basil leaf. Serve immediately.