Zebra Tomato and Burrata Crostini

I have been waiting for this week of Summer Fest since the beginning when we kicked things off. Tomatoes, which is what we are celebrating today, are in my opinion one of the most versatile ingredients in have in the kitchen. They can be crafted into an amazing sauce, a soup, tossed into a pasta salad, baked on a pizza, stuffed with herbs and cheese, made into a decadent homemade bloody Mary, the possibilities are endless. But, if I had to narrow down my favorite way to serve tomatoes, it’s got to be this simple presentation of sliced zebra tomatoes from my farmers market, some burrata cheese, freshly toasted crostini, flaky salt and freshly ground pepper.

It’s a simple dish but it’s one of my favorite appetizers/snack to serve when having people over. It only takes a few really special ingredients and people are going to be obsessing over the combination.

Let’s start with the tomatoes. I mean what’s not to love about these beautiful and vibrant tomatoes. Their stripes are colors just make for a pretty plate.

And the burrata. Tell me you’ve all had the experience of eating some burrata? If not, you absolutely need to try to get your hands on some soon. It’s hands down the BEST cheese in the entire world. It’s a fresh Italian cheese that’s made with mozzarella and cream. The outside looks like a fresh mozzarella ball, but when you break into the centers its a creamy mess of goodness. (Sometimes I eat it plain on a spoon with some salt on top. It’s pretty much like the best stuff on earth.)

So, with the combination of freshly picked zebra tomatoes and creamy burrata, all you have to do it throw it on top of a toasted piece of baguette with a drizzle of olive oil and dust the top with some flaked salt and pepper. Done. Call it a day. Make sure you put plenty out to serve because these bites will go fast!



Summer Fest: Zebra Tomato and Burrata Crostini

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 6-8 servings

Summer Fest: Zebra Tomato and Burrata Crostini


  • 1 French baguette, sliced
  • Extra virgin olive oil
  • 6-8 Zebra Tomatoes (any color) sliced into 1/2 inch rounds
  • 1 lb fresh Burrata Cheese
  • Maldon salt
  • Freshly cracked black pepper


  1. Preheat the oven to 425 degrees.
  2. Arrange the sliced baguette onto a baking sheet and drizzle with extra virgin olive oil.
  3. Place into the oven for about 10-15 minutes until the bread is just slightly golden brown. Remove from oven and set aside.
  4. Arrange the sliced tomatoes, burrata cheese and crostini pieces on a serving platter. Dust the tomatoes with salt and pepper and serve.
  • Summer Fest 2011 is a fabulous multi-week celebration of all things Summer with some fantastic people from Food Network and Cooking Channel as well as lots of great food bloggers and myself!

Here’s what’s been going on:

June 22: Eggplant

July 6: Peaches

July 20: Cucumbers

August 3: Cherries

August 17: Corn

August 31: Tomatoes (that’s today!)

September 14: Broccoli

And here is my favorite part of Summer Fest –  everyone gets to join in, click around and share your tips and recipes for the fabulous spring produce we are featuring!

So here’s how it works:

Go ahead and leave your tips/recipes/and favorite links in the comments below my Summer Fest post! Then click around to the other collaborators and do the same. Share your love for the recipe everywhere that way everyone gets to see it and join in on the conversation!! I can’t wait to see everyone’s ideas and get even more inspiration on what to do with all this summer produce.

And check out all my fellow contributors posts using fresh summer corn:

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What’s Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry

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  1. Could not agree more this is definitely one of the best ways to enjoy tomatoes. I love eating them this way as a quick and easy meal as well. Sometimes when in a pinch I use goat cheese, which adds a nice tangy to the acidic tomatoes.

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