Blueberry Burrata Crostini: An Appetizer Recipe to impress

Sydney Marchese
Mar 12
3 min read

Updated: Apr 7

This Blueberry Burrata Crostini is an appetizer sure to impress at aprties. This appetizer is delicious and best of all, easy to put together. With creamy burrata cheese and a fresh bursted blueberry jam. This is a perfect dish for cocktail parties or a light bite to bring to a friends.

The appetizer to Impress

As a recipe developer and avid cook, it has been many years since I've dreaded the "maybe an appetizer" text from a friend. But I have seen the horror pass my mothers face. The dreaded appetizer can be daunting, but this recipe is your salvation!

Move away from the chips and dip or the classic shrimp cocktail. Because this Blueberry Burrata Crostini Recipe is a sure way to impress everyone at the party. The only downside, you might be asked to make it again, and again and again!

Blueberry Burrata Crostini Recipe

Cook time and Servings

Type: Appetizer, light bite, cocktail party food

Recipes Makes: 20 Pieces

Prep Time: 10 Minutes

Active Time: 25 Minutes

Total Time: 35 Minutes

Ingredients

Crostini:

French Baguette, sliced in 1/2 pieces, 20 pieces

1 tbsp. Olive Oil

1 tsp. Salt

1 tsp. Pepper

1/2 tsp. Dried Thyme

1/2 tsp. Dried Parsley

1/2 tsp. Red Pepper Flakes

Blueberry Compote

3/4 cup Fresh Blueberries, (frozen is also fine)

1 tsp. Brown Sugar

1 tsp. Honey

1/2 tsp. Salt

1 tsp. Lime Zest

1/2 tsp. Cinnamon

Other

1-4oz. ball of Burrata

1/2 tsp Salt & Pepper

1 tsp. Olive Oil

1 Jalapeño, sliced thinly

The method

Make the crostini bread, slice a French Baguette into 1/2 inch pieces, about 20 pieces. In a medium bowl toss sliced bread, olive oil, salt, pepper, thyme, parsley, and red pepper flakes. Mix together to make sure each piece of bread is coated. Place on baking sheet and toast at 300* in the oven for 12-20 minutes. Bread should be crispy all the way through and lightly browned. A solid toasted bread is ideal for a crostini so that it doesn't get soggy.
Cook the blueberry compote. In a small sauce pan add blueberries and brown sugar. Cook on medium heat, the blueberries will start to cook and burst with the sugar, about 3-5 minutes. When blueberries have visible juice in the pan add the honey, salt, lime zest and cinnamon. Mix and let cook to a juicy compote, 3-5 minutes more. Remove from heat and set aside to cool.
Mix burrata cheese to be spreadable for crostini. In a small bowl add salt pepper and olive oil, breakup the cheese with a cheese knife or fork. Making sure to breakup the pieces of cheese to be spreadable for the crostini.
Slice jalapeño thinly, you will need 20 slices.
Assemble crostini. On the toasted bread, spread about 2 tsp. of burrata cheese. Pour 1 tbsp of blueberry compote over the cheese. Top each crostini with a slice of jalapeño and serve!

The Blueberry Burrata Crostini Appetizer

Serving Suggestions

Your blueberry burrata crostini is now ready to serve, but how do you present it in a way that adds to its charm? Here are some serving suggestions:

Platter Presentation: Arrange the crostini on a wooden or marble platter for a rustic yet elegant look. If you have to travel, crostini can be assembled on site!

Pair with Cocktails: If you have some extra blueberry compote, you can make a delicious bright Blueberry Mojito. Or consider pairing with a spicy margarita, using those fresh sliced jalapeños.

Tips and Variations

The Burrata Cheese: if you're looking for a more cost effective alternative, you can certainly use sliced mozzarella or pearls.

The Blueberry Compote: berries are so versatile and can be substituted with raspberries, blackberries or even strawberries!

Don't like Jalapeño? Don't include them, this is your recipe now! Do what tastes good to you.

Recipe Wrap up

Beside eating, one of the joys of cooking is sharing meals with the people you love. This Blueberry Burrata Crostini is beautiful and bright and sure to impress everyone at the party. Once they take a bite, the rave reviews will roll in.

Leave a comment below if you try this recipe. Or tag me on TikTok or Instagram @sydsachef.