05/06/2026
The kind of Italian appetizer that disappears in 30 seconds at the table. 🇮🇹
This Crostone with Stracciatella, Basil Pesto & Cherry Tomato Confit is everything I love about Italian cooking — simple ingredients layered together the right way.
This is the kind of appetizer you make for a summer dinner party, a glass of wine with friends, or honestly just for yourself standing in the kitchen.
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Crostone with Stracciatella, Pesto & Cherry Tomato Confit
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
Servings:
4 crostone
Ingredients
For the Cherry Tomato Confit:
1 pint cherry tomatoes
1/2 cup extra virgin olive oil
2 garlic cloves, smashed
Salt & pepper, q.b.
For the Pesto:
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)
For Assembly:
4 slices rustic Italian bread
Extra virgin olive oil, for brushing
1 cup stracciatella cheese
Instructions
Make the Cherry Tomato Confit
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.
Make the Pesto
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.
Toast the Bread
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.
Assemble the Crostone
Spread the stracciatella generously over each slice of toasted bread.
Drizzle with pesto and spoon the cherry tomato confit over the top
