Blistered Tomato and Burrata Crostini


Blistered Tomato and Burrata Crostini
1/2 cup extra-virgin olive oil (+more as needed)
2 pints heirloom cherry tomatoes (1 1/4 lb)
3 medium cloves garlic, sliced
Kosher salt
Ground black pepper
1 baguette, cut on a bias into about twelve 1/4-inch-thick slices
8 oz Burrata cheese, torn into large chunks
4 oz smoked bacon, cooked, chopped

Arugula Pesto
2 cups arugula, packed
1/2 cup unsalted cashews, toasted
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
Ground black pepper


Serves 4

Blistered Tomato and Burrata Crostini
Preheat oven to 375°F.

Heat 1/2 cup oil in Dutch oven over high 1–2 minutes, until shimmering. Add tomatoes and cook without stirring until they blister and char on bottom side, about 1 minute. Stir gently and cook until blistered in a few more spots, 1–2 minutes longer (they should be blistered and lightly browned in spots, but not falling apart).

Remove from heat, add garlic and stir until tomatoes soften and garlic is fragrant, about 1 minute (if the pan isn’t hot enough, return to low heat). Season with salt and pepper, to taste. Transfer to a bowl, drizzle with fresh olive oil and set aside.

Brush both sides of each baguette slice with olive oil. Arrange on a baking sheet and bake 5 minutes. Flip and cook until toasts are light golden brown, about 3 more minutes.

Top each toast with some Burrata pieces and some tomatoes. Season with salt and pepper, drizzle with arugula pesto and sprinkle with bacon.

Arugula Pesto
Puree arugula, cashews, garlic and oil until they form a paste. Mix in Parmesan, season with salt and pepper. Thin with a little water if necessary, for a pourable consistency.