Crostone with Stracciatella, Pesto & Cherry Tomato Confit
Crostone with Stracciatella, Pesto & Cherry Tomato Confit: Simple Italian Entertaining
This crostone with stracciatella, pesto, and cherry tomato confit is the kind of dish that feels elegant while still relying on simple Italian ingredients.
Crisp toasted bread is layered with creamy stracciatella cheese, fresh basil pesto, and slow-roasted cherry tomato confit that becomes sweet, jammy, and intensely flavorful as it cooks.
The combination of creamy cheese, bright pesto, and rich roasted tomatoes creates a perfect balance of texture and flavor in every bite.
It’s the kind of appetizer that works just as well for summer entertaining and dinner parties as it does for a simple aperitivo at home.
If you enjoyed this recipe, be sure to check out my Bruschetta or Sicilian Caponata for more classic Italian-inspired appetizers and entertaining dishes.
Watch How I Make It
Watch how this crostone with stracciatella, pesto, and cherry tomato confit comes together step-by-step.
Why This Version Works
Every component in this crostone plays a specific role.
The toasted bread provides structure and crunch, the stracciatella adds richness and creaminess, the pesto brings freshness and herbaceous flavor, and the tomato confit creates sweetness and depth.
Roasting the tomatoes slowly at a low temperature concentrates their flavor while keeping them soft and jammy rather than dried out.
Because the ingredients are simple, quality olive oil, fresh basil, and good bread make a major difference in the final result.
The Role of Stracciatella in Italian Cooking
Stracciatella is the soft, creamy interior of burrata and is widely used throughout southern Italian cooking.
Its delicate texture makes it perfect for spreading over toasted bread, pairing with vegetables, or finishing warm dishes where the creaminess can contrast with crisp or acidic ingredients.
Combined with pesto and tomato confit, the stracciatella helps bring balance to the crostone while still allowing the freshness of the other ingredients to stand out.
Technique & Texture
The key to a great crostone is contrast.
The bread should be deeply toasted so it stays crisp under the toppings, while the stracciatella remains cold and creamy.
Allowing the tomato confit to cool slightly before assembling prevents the cheese from melting too quickly and helps preserve the texture of each layer.
Using ice cubes while blending the pesto also helps maintain the bright green color of the basil instead of allowing it to darken too quickly.
Why Slow-Roasted Tomatoes Matter
Slow-roasting cherry tomatoes changes both their texture and flavor completely.
As the tomatoes roast gently in olive oil, they soften and concentrate naturally, becoming sweeter and more intense without losing their freshness.
The garlic and olive oil create a light infused sauce that pairs perfectly with the pesto and creamy stracciatella.
This technique is simple, but it creates a flavor that feels much deeper and more complex than raw tomatoes alone.
Crostone with Stracciatella, Pesto & Cherry Tomato Confit
Method
- 1 pint cherry tomatoes
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, smashed
- Salt & pepper, q.b.
- 1 cup fresh basil leaves
- 1/4 cup grated Parmigiano Reggiano
- 1/4 cup pine nuts
- 1 small garlic clove
- 1/4 cup extra virgin olive oil
- Salt & pepper, q.b.
- 1–2 ice cubes (if using a food processor or blender)
- 4 slices rustic Italian bread
- Extra virgin olive oil, for brushing
- 1 cup stracciatella cheese
- Preheat the oven to 250°F.
- Place the cherry tomatoes in a small baking dish and toss with olive oil, smashed garlic, salt, and pepper. Roast for 1 to 1 1/2 hours, or until the tomatoes are soft, jammy, and lightly caramelized. Let cool slightly.
- In a food processor or mortar and pestle, combine the basil, Parmigiano Reggiano, pine nuts, garlic, salt, and pepper.
- Blend while slowly streaming in the olive oil until smooth. If using a blender or food processor, add 1–2 ice cubes to help maintain the bright green color of the basil.
- Preheat the oven to 400°F.
- Arrange the slices of rustic Italian bread on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, or until golden brown and crisp.
- Spread the stracciatella generously over each slice of toasted bread.
- Drizzle with pesto and spoon the cherry tomato confit over the top.
Chef’s Notes
- Use high-quality extra virgin olive oil since it plays a major role in the flavor of this dish.
- Let the tomato confit cool slightly before assembling so the stracciatella stays creamy.
- Toast the bread until deeply golden so it holds up to the toppings without becoming soggy.
- This crostone is best served fresh while the bread is still crisp.
- The tomato confit and pesto can both be made ahead of time.
Crostone Questions
What is stracciatella cheese?
Stracciatella is the soft, creamy filling found inside burrata cheese.
Can the tomato confit be made ahead?
Yes. It can be refrigerated and used later.
What bread works best for crostone?
Rustic Italian bread or sourdough work best because they hold up well to toppings.
Why add ice cubes to pesto?
Ice cubes help preserve the bright green color of the basil during blending.
