Easy Sun-Dried Tomato Pesto and Burrata Crostini

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These delish appetizers are perfect for festive gatherings and celebrations. Easy Sun-Dried Tomato Pesto and Burrata Crostini are rich and creamy on crunchy flavorful bread. They may be small in size but are big on flavor.

this recipe

The sun-dried tomato pesto comes together quickly in a blender. Made with sun-dried tomatoes packed in oil, pistachios, garlic, shallots, basil, and parmesan cheese, this a flavor packed condiment. The bread for the crostini - Parmesan, Garlic, and Herb Quick Bread takes a couple of minutes to mix. No need for yeast.

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• Why you'll love this recipe
• Ingredients
• Tips and Substitutions
• FAQ's
• Next Level Appetizer
• Recipe
• Tips and Substitutions

Why you'll love this recipe

This appetizer recipe actually is two separate components that can be mixed or matched with many things.

• There are many uses for the Sun-Dried Tomato Pesto. It is a delicious condiment that can be used on burgers, sandwiches, pizza, and even eggs.
• The quick bread has a very soft crumb, great with a smear of salted butter. Toast it for a crunchier texture.
• Make the recipes the day before your party or gathering. Assemble the crostini just before serving.

Ingredients

Parmesan, Garlic, and Herb Quick Bread Ingredients

• Dry ingredients include all-purpose flour, baking powder and baking soda, kosher salt, and ground black pepper.
• Grated parmesan cheese - Use a good quality cheese for better flavor.
• Wet ingredients include sour cream, olive oil, and heavy cream.
• Minced garlic and fresh aromatic herbs. Use a combination of your favorite herbs. I used fresh chives, dill, and thyme.

Sun-Dried Tomato Pesto

• A 9 ounce jar of sun-dried tomatoes packed in oil.
• Shelled pistachios - You can use lightly salted pistachios. Just adjust your seasoning at the end of the recipe preparation.
• A large clove of garlic
• Fresh basil
• Minced shallot
• Grated parmesan cheese

Ingredients for crostini

The recipe makes 12 crostinis

• 4 ounces of fresh creamy burrata cheese
• Baby arugula
• Garnishes such as Maldon salt, minced chives, and Calabrian chiles

How to make a loaf of quick bread

No need for yeast for this loaf of bread. In a matter of minutes, you can pull together this recipe and have loaf of bread full of delicious cheese and herb flavor. 

• Whisk all the dry ingredients together - all-purpose flour, baking powder, baking soda, kosher salt, and ground black pepper in a small bowl.

• Add the grated parmesan to the dry ingredients and combine.
• Mince the garlic clove and your favorite fresh herbs.
• Whisk the wet ingredients together - sour cream, olive oil, and heavy cream in a medium bowl.

• Add the minced garlic and herbs to the wet ingredients.
• Using a rubber spatula, add the dry ingredients to the wet ingredients. You may think there isn't enough of the wet ingredients, but everything will come together as you press the dough together with the spatula. As soon as everything is combined, stop working with the dough.

• Place the dough on a parchment-lined baking sheet and shape it into a loaf. It helps to have flour-coated hands as the dough is a little sticky.

• Bake in a preheated 350-degree oven for 30 minutes.

• Let the bread rest for at least 15 minutes. Once it has cooled a bit, cut the loaf into ¼-inch slices. You should have 12 slices.

How to make sun-dried tomato pesto

The pesto comes together very quickly in a blender. You can also use a food processor. The recipe will make 1 ½ cups which is more than enough for the crostini.

• Add a 9-ounce jar of sun-dried tomatoes in olive oil to a blender cup.
• Add shelled pistachios, grated parmesan cheese, smashed clove of garlic, fresh basil leaves, minced shallot, kosher salt, and ground black pepper to the blender cup.

• Process for about 2 minutes. The pesto will look chunky.
• Add 1-2 tablespoons of extra-virgin olive oil in a steady stream to the pesto and process until it is still chunky but a little more cohesive. How much olive oil you add is dependent on the amount of oil in the jar of sun-dried tomatoes.

• Adjust the seasoning to your liking.

Assemble the crostini

• Brush olive oil on both sides of the parmesan, garlic, and herb bread and lay in a single layer on a rimmed baking sheet. Toast the bread slices under a broiler for about 2 minutes. Turn the bread over and toast the other side for another 2 minutes. The bread will be a little sturdier.

• Spread the toasted bread with an ample amount of the sun-dried tomato pesto.
• Add a few leaves of baby arugula on top of the pesto.
• Tear a ball of room-temperature burrata cheese into small pieces. Add chunks of the cheese as well as the creamy insides on top of the arugula.

• Garnish the crostini with minced chives, a few flakes of Maldon salt, and a drizzle of Calabrian peppers.

Tips and Substitutions

There are several uses for the sun-dried tomato pesto.

1. Use as a condiment. Slather on a burger. Spread on a crusty roll when making a submarine sandwich. Add to focaccia along with some fresh herbs, pine nuts, and parmesan cheese.
2. If the pesto starts to separate, give it a stir.
3. Try another creamy cheese that will be tasty on the crostini with the pesto such as goat cheese, brie, fresh mozzarella cheese, or creamy ricotta.
4. If you like a touch of spice, add crushed red pepper flakes.

FAQ's

Next Level Appetizer

This easy appetizer will be a tasty addition to your holiday party. The divine combination of toasted bread, bright tomatoes, and creamy cheese is hard to resist.

Easy Sun-Dried Tomato Pesto and Burrata Crostini is a simple yet amazing recipe. It will be one of your favorite appetizers to serve at parties.

Need some other appetizer ideas - Here are a few to try.

https://tenpoundcakecompany.com/rotisserie-chicken-appetizers/

https://tenpoundcakecompany.com/asian-inspired-crab-cakes/

https://tenpoundcakecompany.com/mini-meatball-sliders/

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