5 from 10 votes
Heirloom Tomato Relish, Burrata & Basil Pesto Crostini
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

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!

Course: Appetizer, Snack, starter
Cuisine: American, Italian
Servings: 16
Calories: 145 kcal
  • 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
  • Crostini:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. To Serve: Spread burrata on crostini, top with tomato relish, sprinkle with pine nuts and crushed red pepper flakes, and drizzle with pesto. Enjoy!
Recipe Notes

*Yield: 16-18 Crostini

Nutrition Facts
Heirloom Tomato Relish, Burrata & Basil Pesto Crostini
Amount Per Serving
Calories 145 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 151mg7%
Potassium 64mg2%
Carbohydrates 9g3%
Protein 5g10%
Vitamin A 300IU6%
Vitamin C 2.3mg3%
Calcium 119mg12%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.