Buratta and tomato crostone

Buratta and tomato crostone
  • 15

    min prep time
  • 4



  • 1 lb (454 g) ripe tomatoes, cored, halved, seeded, and cut into 1-inch-thick slices
  • 45 ml (3 tbsp) Stefano extra-virgin olive oil 
  • ¼ cup (65 ml)Stefano balsamic vinegar 
  • 225 g (1 ball) burrata cheese, hand torn
  • 4 slices crusty Italian bread
  • Fresh basil leaves (garnish)
  • Salt and freshly ground pepper, to taste



  1. Toast the bread slices until they are lightly golden.
  2. Arrange crostone on a serving platter, top with the tomato slices, season with salt and freshly ground pepper, and top with burrata. Season again before drizzling with olive oil and Stefano balsamic vinegar.
  3. Garnish with fresh basil and serve.

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