Burrata & Basil Pesto Crostini with Heirloom Cherry Tomatoes

Burrata, pesto, and heirloom cherry tomatoes on grilled sourdough is the appetizer that captures everything beautiful about Italian summer cooking — and it's one of the simplest preparations on any party menu. The restraint is the point: when three ingredients of genuine quality are assembled well, no complexity is needed.

The pesto must be made from scratch for this preparation — commercial pesto is rarely made with the correct ratio of basil to olive oil and often contains inferior cheese. The burrata must be purchased on the day of the event and brought to room temperature 30 minutes before serving. The tomatoes should be the most flavorful heirloom cherry varieties available — red, yellow, and orange for visual impact.

Ingredients (makes 24 crostini): - 6 thick slices sourdough (about ¾ inch), each cut into 4 smaller pieces (or use a baguette, sliced thin) - 3 balls fresh burrata (4 ⅓ oz each), at room temperature - 10.6 oz mixed heirloom cherry tomatoes (red Sungold, yellow pear, orange cherry — a colorful mix), halved - 3 tablespoons excellent extra virgin olive oil - 1 tablespoon aged balsamic glaze for drizzling - Fresh basil leaves (large, unblemished) - Flaky sea salt and cracked black pepper

Fresh Basil Pesto: - 2 ⅞ oz fresh basil leaves (packed tightly — approximately 3 large bunches), washed and dried - 1 ⅓ oz Parmigiano-Reggiano, finely grated - ⅔ oz Pecorino Romano, finely grated - 3 tablespoons toasted pine nuts - 1 garlic clove (small) - ⅓ cup-½ cup excellent extra virgin olive oil - Pinch of fine sea salt - Squeeze of fresh lemon juice

Fresh Basil Pesto: In a mortar and pestle (the traditional method) or food processor: combine basil leaves, pine nuts, garlic, and a pinch of salt. Grind or pulse until roughly broken down. Add grated Parmigiano and Pecorino; incorporate. Drizzle in olive oil gradually until the pesto reaches a thick, spreadable consistency — you may not need all the oil. Add a small squeeze of lemon juice. Taste and adjust salt, garlic, and lemon. The pesto should taste intensely of basil, nutty from the pine nuts, and bright from the cheese and lemon.

To preserve the vivid green color: store immediately with plastic wrap pressed directly on the surface, or float a thin layer of olive oil over the top. (Can be made 1 day ahead; refrigerate.)

Tomato Preparation: Halve the cherry tomatoes and place in a bowl. Toss with 1 tablespoon olive oil, a pinch of flaky salt, and a crack of black pepper. Let sit 15 minutes at room temperature — this draws out the juices and concentrates the flavor.

Bread Preparation: For sourdough pieces: brush with olive oil and toast under the broiler or on a ridged grill pan over high heat until charred marks appear and the bread is crisp. For baguette slices: brush with olive oil and bake at 400°F for 8–10 minutes until golden and crisp.

Assembly: Spread a generous spoonful of fresh pesto onto each crostino. Tear a generous piece of burrata and place on the pesto — the interior cream will pool immediately into the green pesto. Arrange 3–4 seasoned cherry tomatoes around and on the burrata. Drizzle a thin thread of balsamic glaze across the entire piece. Place a fresh basil leaf. Finish with excellent olive oil, flaky salt, and cracked pepper.

Serve immediately — burrata on warm toast is a dish that cannot wait.

The Mimosa Pairing Logic: Fresh basil pesto and burrata are classically Italian, and Italian sparkling wines — Prosecco-based mimosas, Cava-based mimosas, and Aperol sunrise mimosas — are the natural pairing. The tomato's acidity bridges any citrus mimosa beautifully. A classic orange mimosa or blood orange mimosa is ideal — the citrus mirrors the lemon in the pesto while the champagne's minerality complements the burrata's milky freshness. An elderflower St-Germain mimosa creates an especially refined pairing — the floral notes echo the basil's aromatic intensity.

Reference Links: - Authentic Ligurian pesto technique: Academia Barilla - Burrata sourcing guide: Di Bruno Bros - Heirloom tomato varieties: Specialty Produce

Make-Ahead: Pesto (1 day ahead, refrigerated with oil cap); crostini (3 days, airtight); seasoned tomatoes (2 hours, room temperature). Burrata and final assembly must happen at the last moment.

Variations: - Add a thin slice of prosciutto di Parma beneath the burrata for a more substantial bite - Replace pesto with a sun-dried tomato pesto (pesto rosso) for a deeper, more intense flavor - Add a few arugula leaves beneath the burrata for a peppery note

Pro Tips: The burrata must be at room temperature — cold burrata has a rubbery exterior and the interior cream is not fluid. Remove from refrigerator 30 minutes before service. The pesto should not be cooked or heated — heat destroys the basil's volatile aromatic compounds and turns it dark. Apply only to cool or room-temperature crostini.