Irresistible 25-Minute Burrata and Steak Crostini Recipe

Oh my gosh, you have to try this burrata and steak crostini! I still remember the first time I tasted this magical combo at my friend’s summer garden party—one bite of that creamy, dreamy burrata with juicy steak on crispy bread, and I was hooked. It’s the perfect Italian-American mashup: elegant enough for guests but ready in just 25 minutes. The contrast of textures—crunchy crostini, silky cheese, and tender steak—is absolutely addictive. Trust me, once you make these, they’ll become your go-to party trick!

Why You’ll Love This Burrata and Steak Crostini

This recipe is a total game-changer, and here’s why:

• Quick & easy: Ready in 25 minutes—no fuss, just deliciousness.
• Elegant but approachable: Fancy enough for date night but simple enough for a weeknight treat.
• Crowd-pleaser: The perfect bite-sized appetizer for parties (I’ve watched these disappear in minutes!).
• Texture heaven: Crispy crostini, creamy burrata, and juicy steak—every bite sings.
• Versatile: Swap toppings or adjust steak doneness to your mood.

Seriously, what’s not to love?

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Ingredients for Burrata and Steak Crostini

Gathering the right ingredients is half the battle with this recipe – and trust me, every single one matters! I learned the hard way that skimping on quality here makes all the difference between “good” and “OMG I need the recipe!” Here’s exactly what you’ll need, broken down by component so you can prep like a pro:

For the Crostini Base

• 1 baguette, sliced ½-inch thick (about 12 slices) – day-old bread actually works better for extra crispiness!
• 2 tbsp olive oil, divided (I use extra virgin for that fruity kick)
• 1 clove garlic, minced (optional but oh-so-worth it)

For the Star Players

• 8 oz flank steak, trimmed of excess fat (or skirt steak if that’s what you’ve got)
• 1 tsp salt (I prefer flaky sea salt for the steak)
• 1 tsp black pepper, freshly ground
• 8 oz burrata cheese, drained (look for the freshest you can find – the creamier, the better!)

For the Finishing Touches

• 1 tbsp balsamic glaze (store-bought is fine, but homemade is next-level – I’ll share my quick recipe below!)
• 4-5 fresh basil leaves, torn (don’t even think about dried here)

Quick balsamic glaze hack: Simmer ½ cup balsamic vinegar with 1 tbsp honey over low heat until reduced by half (about 10 minutes). It’ll keep for weeks in the fridge and makes everything taste fancy!

How to Make Burrata and Steak Crostini

Okay, let’s get cooking! I’ve made this recipe dozens of times, and I’ve learned a few tricks to get it just right. Follow these steps, and you’ll have restaurant-worthy crostini that’ll impress everyone. The key is timing – we’ll multitask the crostini and steak to get everything ready at once!

Step 1: Toast the Crostini

First things first – that perfect crispy base! Preheat your oven to 375°F (190°C). While it’s heating, arrange your baguette slices on a baking sheet in a single layer. Here’s my secret: brush both sides lightly with olive oil (use about half of your 2 tbsp here). This double coating makes them extra golden and crisp. Pop them in the oven for 8-10 minutes, but keep an eye out – you want them lightly golden around the edges but not too dark. When they come out, you can rub them with that minced garlic clove while they’re still warm if you want that extra flavor punch!

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Step 2: Cook the Steak

While the crostini are toasting, let’s cook that steak to juicy perfection. Heat a heavy skillet (I love my cast iron for this) over medium-high heat. Pat your steak dry with paper towels – this is crucial for a good sear! Season both sides generously with salt and pepper. Add the remaining olive oil to the hot pan, then carefully lay the steak in. Now, here’s the hard part – don’t touch it! Let it cook undisturbed for 3-4 minutes per side for medium-rare (adjust time for your preferred doneness). When it’s done, transfer it to a cutting board and let it rest for 5 minutes – this keeps all those delicious juices inside when you slice it. Always slice against the grain for maximum tenderness!

Step 3: Assemble the Crostini

Time for the fun part! Take your toasted crostini and spread each one with a generous dollop of that luscious burrata. I like to tear the burrata with my fingers for that rustic look – plus it’s more fun than slicing! Then layer on your perfectly cooked steak slices. Pro tip: if your steak slices are long, you can fold them gently for a pretty presentation. The warmth from the steak will slightly melt the burrata – absolute heaven!

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Step 4: Garnish and Serve

Now for the finishing touches! Drizzle each crostini lightly with that gorgeous balsamic glaze – I like to do this in a zigzag pattern for visual appeal. Then scatter those torn basil leaves over the top. The fresh basil adds such a bright, herby note that cuts through the richness perfectly. Serve these beauties immediately while the crostini are still crisp and the cheese is dreamy. Watch them disappear – I guarantee they won’t last long!

Tips for Perfect Burrata and Steak Crostini

After making these crostini more times than I can count, I’ve picked up some foolproof tricks to make them absolutely perfect every single time. Here are my can’t-live-without tips:

• Room temp burrata is key: Take the burrata out of the fridge 30 minutes before using – cold cheese won’t spread as beautifully or taste as creamy. When it’s slightly softened, it practically melts in your mouth!
• Dry steak = perfect sear: Always pat your steak dry with paper towels before cooking. That moisture is the enemy of a gorgeous crust! I learned this the hard way after too many steamy, gray steaks in my early cooking days.
• Serve immediately: These crostini are best enjoyed right after assembling. The bread stays crisp, the cheese stays luscious, and the steak stays juicy. If you must prep ahead, keep components separate and assemble at the last minute.

One bonus tip from my many kitchen experiments: if your crostini start to lose their crunch, you can always pop them back in a 350°F oven for 2-3 minutes to crisp up again. But honestly? They rarely last long enough to need reviving!

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Burrata and Steak Crostini Variations

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried when I’m feeling creative or need to use what’s in my fridge:

• Greens swap: Instead of basil, try peppery arugula or even watercress for a different herbal kick. Baby spinach works in a pinch too!
• Cheese lovers unite: Add shaved Parmesan or pecorino on top for extra salty richness. Sometimes I’ll even crumble a little gorgonzola if I’m feeling fancy.
• Fancy drizzle: Swap the balsamic glaze for truffle oil if you’re going all out – just a few drops will make these taste luxe. My friend swears by chili oil for heat lovers.
• Veggie boost: I’ve added roasted cherry tomatoes or sautéed mushrooms when I want more veggies. Caramelized onions are another winner!

The beauty is that the basic recipe is so solid, you can play around without messing up that perfect creamy-crispy-juicy combo. What variations will you try first?

Serving Suggestions

Now that you’ve made these gorgeous burrata and steak crostini, let’s talk about how to serve them like a pro! I love how versatile they are – perfect for everything from casual get-togethers to fancy dinner parties. Here are my go-to pairings that always impress:

• The perfect pour: A chilled glass of dry Prosecco or crisp Pinot Noir makes these crostini sing. The bubbles cut through the richness beautifully, while red wine complements the steak. For non-alcoholic options, try sparkling water with lemon or a tart cherry spritzer.
• Salad sidekick: A simple mixed greens salad with lemon vinaigrette balances the crostini’s richness. I often toss in some shaved fennel or radishes for extra crunch. It’s my favorite light-but-satisfying combo!
• Portion perfection: This recipe makes about 12 crostini, which is perfect for 4-6 people as an appetizer (or 2-3 if you’re like me and can’t stop at just one… or three). For a main course, I’ll do 4-5 per person with a bigger salad.
• Party plating: Arrange them on a rustic wooden board with some grapes and nuts for a gorgeous spread. I sometimes add small bowls of extra balsamic glaze for dipping – it makes the presentation extra special!

Pro tip from my entertaining fails: always make extra! These disappear faster than you’d think, and nothing’s worse than running out when guests are raving about them. Trust me, I learned this lesson the hard way at my last dinner party!

Storing and Reheating

Okay, let’s talk leftovers – though honestly, these crostini rarely last long enough to need storing! But just in case you have some components left (or want to prep ahead), here’s how I handle it:

• Separate is best: Store the toasted crostini, cooked steak, and burrata separately in airtight containers. The crostini will stay crisp, and the steak won’t make the bread soggy. I learned this the hard way after a sad, mushy batch!
• Steak storage: Sliced steak keeps beautifully in the fridge for 2 days. I like to tuck it in a container with a damp paper towel on top to prevent drying out. For reheating, just a quick 10-second zap in the microwave or a gentle warm-up in a skillet works wonders.
• Burrata rules: Fresh burrata should always be eaten the day it’s opened – it loses that magical creaminess fast. Never freeze it (trust me, the texture turns grainy and sad). If you must store it, keep it in its liquid in the fridge, but really – just enjoy it fresh!
• Crostini crunch: Toasted bread keeps in an airtight container at room temp for 2 days. If it loses its crispness, a quick 3-minute toast in a 350°F oven brings it right back to life.

My golden rule? Always assemble fresh when possible. Those 30 seconds of effort make all the difference between “meh” and “WOW!” But if you do have leftovers, now you know how to handle them like a pro.

Burrata and Steak Crostini FAQs

Got more questions? Slide into my DMs @SophiaEats – I love helping troubleshoot recipes! Now go make some crostini magic happen.

Nutritional Information

Okay, let’s talk numbers – but don’t let them scare you! These crostini are totally worth every delicious bite. Here’s the breakdown per single crostini (based on my exact recipe):

• Calories: About 120
• Fat: 7g (3g saturated)
• Protein: 6g
• Carbs: 8g
• Sodium: 180mg

Remember, these are estimates – your exact numbers might vary depending on your specific ingredients (like how much olive oil you use or the exact size of your baguette slices). The burrata and steak pack a protein punch, while the crostini keep it light and crispy. It’s all about balance, right?

Tag @SophiaEats on Instagram with your creation! I love seeing your kitchen masterpieces and hearing how you put your own spin on my recipes. Happy cooking!