If you love indulging in simple yet luxurious bites that combine creamy, savory, and fresh flavors, then this Burrata and Steak Crostini Recipe is about to become your new favorite. It’s a delightful blend of tender, perfectly cooked steak, luscious burrata cheese, and vibrant tomato-basil topping all layered on impossibly crispy baguette slices. Every bite delivers a harmonious balance of textures and tastes, making it a perfect appetizer or a light meal that feels special without fuss.
Ingredients You’ll Need
Getting the ingredients right is the key to bringing the Burrata and Steak Crostini Recipe to life. Each item plays a crucial role, whether it’s the crusty baguette providing a crunchy base, or the fresh basil adding a pop of brightness. Below is what you’ll need to assemble this irresistible dish.
- Baguette: Sliced into 1/2-inch thick rounds for a perfect crispy crostini base.
- Olive oil: For brushing the bread, lending golden color and subtle richness during baking.
- Flank steak: Seasoned simply with salt and pepper, it’s tender and flavorful when grilled properly.
- Burrata cheese: The star creamy component that melts in your mouth and complements the steak beautifully.
- Cherry tomatoes: Halved to provide fresh, juicy bursts of sweetness.
- Balsamic vinegar: Adds a pleasant tang and depth that balances the creaminess of burrata.
- Fresh basil leaves: Chopped to bring herby freshness and color.
- Salt and black pepper: Essential for seasoning and bringing out the natural flavors.
How to Make Burrata and Steak Crostini Recipe
Step 1: Prepare the Crostini
Start by preheating your oven to 375°F (190°C). Arrange the baguette slices generously brushed with olive oil on a baking sheet. Baking them until golden and crispy ensures the base has just the right crunch to hold all the toppings without getting soggy.
Step 2: Toast the Bread
Place the baking sheet in the oven and toast the baguette rounds for 10 to 12 minutes. This step transforms the bread into a crisp, golden canvas that provides both texture and structural support to your crostini.
Step 3: Cook the Steak
While the crostini is baking, heat a grill pan or skillet over medium-high heat. Cook your seasoned flank steak for roughly 4-5 minutes on each side. This timing locks in juiciness and delivers that perfect steakhouse sear. Remember, resting the steak afterwards allows the juices to redistribute for a tender finish.
Step 4: Rest and Slice the Steak
Once cooked, move the steak to a cutting board and let it rest for at least 5 minutes. Then slice thinly against the grain – this technique is crucial for keeping the steak tender and easy to eat on your crostini.
Step 5: Make the Tomato Basil Mixture
Combine halved cherry tomatoes with balsamic vinegar, chopped fresh basil, salt, and pepper in a bowl. This bright and tangy topping complements both the steak and the creamy burrata, bringing a fresh dimension with every spoonful.
Step 6: Assemble the Crostini
Begin layering the crostini by placing a slice of steak on each crispy baguette round. Follow with a generous dollop of burrata cheese. This creamy addition melts slightly against the warm steak, creating a luscious mouthfeel.
Step 7: Add the Tomato Basil Topping
Finally, spoon the marinated tomato and basil mixture over the burrata-topped crostini. Add a bit more salt and pepper if you like complexity in your seasoning. Serve these immediately to enjoy the crostini at their freshest and crispiest.
How to Serve Burrata and Steak Crostini Recipe
Garnishes
Fresh herbs like basil or microgreens can add a splash of color and an herbaceous note. A drizzle of good-quality extra virgin olive oil or a light balsamic glaze enhances the presentation and intensifies flavor layers beautifully.
Side Dishes
This crostini pairs wonderfully with a simple green salad dressed in lemon vinaigrette or alongside a light soup, such as a chilled gazpacho, to balance the richness of the steak and cheese. It also shines with a glass of your favorite crisp white or bold red wine.
Creative Ways to Present
Arrange the crostini on a rustic wooden board for a charming, communal feel. For a modern twist, serve on individual spoons or small plates garnished with edible flowers. Variety in presentation makes it even more inviting for guests.
Make Ahead and Storage
Storing Leftovers
Leftover components like cooked steak and tomato topping can be refrigerated separately in airtight containers for up to 2 days. Store the toasted baguette in a paper bag to maintain its crispness. Burrata is best fresh, so add it just before serving.
Freezing
The steak can be frozen cooked and sliced for up to a month, but baguette crostini and burrata don’t freeze well due to texture changes. It’s best to prepare fresh crostini for the ultimate enjoyment of this recipe.
Reheating
Reheat steak gently in a skillet over low heat to avoid drying it out. Warm the crostini briefly in the oven at 350°F (175°C) for 3-4 minutes to restore crispness, but wait to assemble with burrata and tomato topping until just before serving.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its flavor and tenderness when sliced thin, skirt steak or sirloin can work well if cooked and rested properly.
Is burrata cheese easy to find at regular grocery stores?
Most well-stocked grocery stores now carry burrata in the cheese or specialty section. Farmer’s markets and Italian specialty shops are also great places to look for fresh burrata.
Can I prepare the crostini in advance for a party?
Yes, you can toast the baguette rounds and cook the steak ahead of time, storing them separately. Assemble the crostini shortly before serving to keep them from getting soggy.
What can I substitute for balsamic vinegar in the tomato mixture?
If balsamic vinegar isn’t on hand, red wine vinegar or a squeeze of fresh lemon juice can add brightness and acidity to the tomato topping.
How do I know when the steak is cooked to the right doneness?
For flank steak crostini, medium-rare to medium (internal temperature around 130-140°F) works best for tenderness. Use a meat thermometer or the finger test to check.
Final Thoughts
I can’t recommend this Burrata and Steak Crostini Recipe enough if you want a stunning dish that looks impressive but feels like a comforting, homey indulgence. The way the creamy burrata plays off the savory steak and bright tomatoes is pure magic. So go ahead, gather these simple ingredients and treat yourself and your loved ones to these divine bites—you’ll be coming back to this recipe over and over again!
Print
Burrata and Steak Crostini Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 12-14 crostini
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Description
Burrata and Steak Crostini is an elegant appetizer featuring crispy baguette rounds topped with juicy grilled flank steak, creamy burrata cheese, and a fresh tomato-basil medley. This dish combines rich flavors and textures perfect for entertaining or a sophisticated snack.
Ingredients
Bread
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil, for brushing
Steak
- 1 pound flank steak, seasoned with salt and pepper
Toppings
- 8 ounces burrata cheese
- 1 cup cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil leaves, chopped
- Salt and black pepper to taste
Instructions
- Prepare the bread: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each slice lightly with olive oil to ensure golden and crispy results.
- Bake the crostini: Place the bread in the preheated oven and bake for 10-12 minutes or until the slices are golden and crispy. Remove from oven and set aside to cool slightly.
- Cook the steak: Heat a grill pan or skillet over medium-high heat. Add the seasoned flank steak and cook for 4-5 minutes on each side, or until it reaches your preferred degree of doneness.
- Rest and slice the steak: Remove the steak from heat and let it rest for at least 5 minutes to retain juices. Then thinly slice the steak against the grain for tender pieces.
- Prepare the tomato topping: In a small bowl, combine halved cherry tomatoes, balsamic vinegar, chopped basil, salt, and black pepper. Toss gently to mix and coat evenly.
- Assemble the crostini: Place a slice of grilled steak onto each toasted baguette round. Follow with a generous dollop of creamy burrata cheese on top.
- Add tomato basil topping: Spoon the marinated tomato and basil mixture over the burrata on each crostini. Add extra salt and pepper if desired to enhance flavor.
- Serve: Serve the crostini immediately while bread is still slightly warm and cheese creamy for the best taste experience.
Notes
- For best texture, allow the steak to rest before slicing to keep it juicy.
- You can substitute flank steak with sirloin or ribeye if preferred.
- Use fresh burrata cheese for a creamy, rich flavor contrast.
- Adjust balsamic vinegar quantity to your taste preference for acidity.
- These crostini are best served fresh but can be prepped ahead by toasting bread and marinating tomatoes separately.
