Crisp crostini topped with creamy burrata, fresh heirloom tomatoes, salty pine nuts and a creamy, herbaceous basil pesto. These crostini are perfect for summer entertaining!Have you guys ever heard of the age old question, “Does a bear poop in the woods?” While I cannot solve that particular riddle, I can with 100% certainty, tell you deer poop (and pee) in the woods. #FunFactOfTheDay
How exactly do I know this? Because Boy, Dolce and I saw it. 3 sets of eyes. 6 eye balls. 2 ½ brains processed. (<– The ½ belongs to Boy. #GirlsRuleThisNotYetNamedHouse).
FACT: Bambi Poops
…In my yard.
The kicker? Of course it was the male deer who decided our yard needed fertilization. The female stayed elegantly up on top of the hill, in the woods, and watched on. I could tell she was thinking, “Please forgive my husband for his lack of manners… if you had a toilet he wouldn’t put the seat down when he was done either.” 🙂
None of this has anything to do with today’s recipe – Heirloom Tomato Relish, Burrata & Garlic Basil Pesto Crostini. Bambi was nowhere to be found when I made these crostini… he was probably off doing his community service in someone else’s yard. I just wanted to share that story. You laughed. Don’t deny it.
Anyways, these crostini were all the rage in my house. Literally, Boy and I noshed on these as we gripped tightly onto the last tid-bit of summer. AKA we shoved crostini after crostini into our pie holes and mumbled, through stuffed mouths, about how much we would miss heirloom tomatoes.
These crostini are a combination of some of my favorite things… aside from rain drops on roses and whiskers on Dolce. Creamy-dreamy-buisness on the top and crispy-crunchy-delectability on the bottom – they are like a culinary mullet that you want to rock.
The heirloom tomato relish I ate for days. Obviously (*ahh hem*) this relish is fresh and fabulous. It has non-discrete hints of garlic and basil; and a silky-smooth, yet chunk-tastic-addictive texture. The tomato relish is also super versatile. It works as so much more than a crostini topping. Use it as a no-cook pasta sauce, as a garnish for eggs, paired with grilled chicken, in place of salsa, eat it straight from a Mason jar with a serving spoon (<– I did that. No shame)… limitless and delicious possibilities!
Because I am not the type to simply, and only, make a dang delicious tomato relish for my crostini and call it a day, I naturally wanted to make a little drizzle-drizzle-somethin’-somethin’ to go with it. Enter garlic basil pesto. Garlicky, rich, luscious, basi-licious, nom-tastic sauciness. I was totally slathering this jolly green condiment on everything as well.
Pair the above WITH creamy, dreamy burrata AND crunchy pine nuts, put it all ON a slice of golden, brown, and delicious toasted baguette? HEAVEN.
Essentially, these crostini are just two of my favorite “toppings” lovingly spooned onto some toasty, burrata slathered bread. So whether or not you eat carbs and cheese (you do if you like to live your life)… you NEED to at least whip together this tomato relish and basil pesto. Your belly deserves it. Until next time, Cheers and happy crostini noshing!
Crisp crostini topped with creamy burrata, fresh heirloom tomato relish, salty pine nuts and a creamy, herbaceous basil pesto. These crostini are perfect for summer entertaining!
- Tomato Relish: (yield: 3-4 Cups)
- 6 medium Heirloom Tomatoes – divided, roughly chopped (about 18 oz. total)
- 4 Cloves Garlic – smashed
- 1 Shallot – roughly chopped
- 12 Fresh Basil Leaves – chiffonade (about 1/3 cup, packed)
- 1 tsp Anchovy Paste (can substitute 1 anchovy filet)
- 2 TBS Extra Virgin Olive Oil , divided
- 2 TBS Parmesan Cheese – grated
- ½ tsp Crushed Red Pepper Flakes
- Salt and Pepper , to taste
- Garlic Basil Pesto: (yield – roughly 1 cup)
- ¾ Oz Fresh Basil Leaves
- 3 large Cloves Roasted Garlic (can substitute 4 cloves of roasted garlic)
- 2 TBS Pine Nuts (can substitute walnuts)
- ¼ Cup Parmesan Cheese – grated
- ½ tsp Crushed Red Pepper Flakes
- ¼ Cup Extra Virgin Olive Oil
- ¼ Heaping tsp Salt , or more to taste
- 1/8 tsp Pepper , or more to taste
- 1 Baguette – sliced into 1/3’’ thick rounds
- Extra Virgin Olive Oil – for drizzling
- 8 Oz Burrata
- Pine Nuts , to taste
- Crushed Red Pepper Flakes , optional
- Prepare the Garlic Basil Pesto: In the bowl of a food processor; add the garlic and pine nuts, process until finely diced. Add the basil, parmesan, crushed red pepper, salt and pepper. With the processor running, slowly add in the olive oil. Process until smooth and pureed. Add more olive oil, one tablespoon at a time, for a thinner consistency. Taste and adjust for seasoning.
- Make the Tomato Relish: Wipe out the bowl of the food processor add ½ cup of the chopped tomatoes, all of the garlic, red onion, anchovy paste, ½ tsp salt, pinch of pepper, and 1 tablespoon of olive oil. Process until roughly pureed. Transfer to a large mixing bowl. Add the remaining ingredients. Stir to incorporate. Taste and adjust for seasoning. Leave out on the counter and allow flavors to marry for 30 minutes, or cover and refrigerate. Remove from refrigerator and allow to sit at room temperature for 30 minutes before utilizing.
- For the Crostini: Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil for easy clean up. Arrange baguette slices on prepared sheet pan and drizzle or brush with olive oil. Sprinkle with salt. Bake for 8-12 minutes, or until light golden in color. Remove from oven and allow to cool slightly.
- To Serve: Spread burrata on crostini, top with tomato relish, sprinkle with pine nuts and crushed red pepper flakes, and drizzle with pesto. Enjoy!
*Yield: 16-18 Crostini