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Burrata Crostini | Bianco DiNapoli

A natural + classic combination, Bianco DiNapoli's San Marzano Tomatoes pair perfectly with the fresh and creamy burrata atop a crusty piece of home-baked bread.  Check out the full recipe below + watch a tutorial preview with Chef Kalman above!


1 Can, Bianco Napoli San Marzano Tomatoes

2-3 Tablespoons, Extra Virgin Olive Oil (EVOO) + More For Finishing

4-6 Leaves, Fresh Basil, Thinly Sliced

4-6 Leaves, Fresh Oregano, Thinly Sliced

1-2 Cloves, Garlic

1 Fresh Baguette, 1/2 Inch Slices (If Unavailable Use A Sourdough Boule, 1 Inch Slices, Cut In Half)

8-10 Ounces, Fresh Burrata

Sea Salt/Fresh Cracked Black Pepper, To Taste

Parmigiano-Reggiano, Fresh Grated, For Garnish

Cook This Recipe Step-By-Step Alongside Chef Bruce Kalman.


1. Remove Bianco Napoli San Marzano Tomatoes from the can and slice them in halves or quarters, depending on the size

(NOTE: Save the remaining juices and use for a sauce!)

2. In a medium-sized bowl combine tomatoes, olive oil, basil, oregano, and salt/pepper and toss together, set aside

3. Preheat oven to 400F

4. Place slices of bread on a prepared sheet tray and bake until crisp on both sides - approximately 5 minutes - remove from oven and cool

5. Next, cut garlic gloves in half and rub one side of each slice of bread

6. Top Crostini with a piece of burrata, season with salt/pepper to taste, drizzle EVOO and top with prepared tomatoes

7. Drizzle with EVOO and garnish with fresh basil sprig and freshly grated Parmiagiano-Reggiano.

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