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Elana Horwich's Burrata Crostini With Roasted Cherry Tomatoes

Elana claims in her incredible cookbook, Meal & A Spiel, How to Become A Badass in the Kitchen, that this is not even a recipe but "an assemblage of choice ingredients." We don't care what it is... we call it delicious!

Burrata Crostini with Roasted Cherry Tomatoes - recipe courtesy of Elana Horwich

Why it's on our list

From the inception of the Hey Sis, Eat This podcast, we knew we wanted to have Chef Elana Horwich on as a guest. Elana is not only a renowned cookbook author and chef, but she spent 5 years in Italy honing her culinary skills which she shared with us one lucky night over crostini and cocktails.

Courtney was lucky enough to have had Elana over recently, where they played around the kitchen, drinking her famous Sgcroppino cocktails and making some of Elana's favorite crostini from her incredible cookbook, Meal & A Spiel. It was a memorable evening of laughter and cooking where Courtney learned a thing of two, including that it's not necessary to put olive oil on the crostini bread before broiling. Elana insists that the high heat of the oven changes the flavor of the olive oil on the bread, making it bitter. Her professional recommendation is to broil the bread dry then top the crostini with the toppings you are using and then drench with plenty of high quality Extra Virgin Olive Oil. Adding it after, allows the dry crostini to soak up the olive oil and the other delectable toppings, like burrata and roasted tomatoes. She was right! We have never tasted a more delicious crostini! While the Jewish-Italian Tuna Toasts were Courtney's personal favorite, the Burrata Crostinis with Roasted Cherry Tomatoes were the biggest hit with the rest of the family. This simple and delicious crostini is bound to become a family favorite in your home too!


Serves 4

  • 1 pint cherry tomatoes

  • 3/4 cup extra virgin olive oil, plus more for drizzling

  • 1 tsp kosher salt, plus more for drizzling

  • 1 Tablespoon dried thyme

  • 20 to 30 grinds of the pepper mill

  • 8 ounces burrata

  • 1 Baguette sliced into ½ inch thick


Position the oven rack on the second rung from the top. Put the broiler on high and let the oven get hot for at least 5 minutes.

Place the tomatoes on a baking sheet, which can be covered with aluminum foil if desired. Drizzle the tomatoes generously with olive oil, a hearty pinch of salt, a hearty pinch of thyme and the pepper.

Mix the seasoned tomatoes with your hands. Lick your fingers. You want them to taste good even if a bit over salted and "over-herbed" because much of the flavor will burn off in the oven.

Put the sheet in the oven and cook for 5 to 8 minutes, opening the oven at times to give the sheet a shake to roll the tomatoes around. The tomatoes are done when the skins begins to bubble, burst open, and even burn. Let them cool for a couple of minutes before using.

Place the bread on a baking sheet and set under the broiler until golden about one minute. Turn the slices over and toast the other side. Be careful not the let the bread burn.

Cut the cheese into thin slices. It will get messy. It's ok.

Assemble the Crostini

Top each slice of bread with a piece of cheese.

Sprinkle salt.

Place 2-3 tomatoes on top and crush down gently with a fork.

Drizzle with olive oil.

Pour yourself a glass of cold Prosecco.

Eat. Sip. Eat.


Elana Horwich

From her Meal And A Spiel, How To Be A Badass In the Kitchen cookbook.


Serve it up!

What is your favorite crostini topping? Send us a note!


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