I remember the first time I made these — it wasn’t for a party, or any special occasion really. It was one of those quiet afternoons that sort of hums with nothingness. The kind where you’re halfway between bored and inspired, and you start poking around the kitchen just to see what could happen.
There was a baguette sitting on the counter that was one day away from becoming a rock. A ball of burrata in the fridge that I’d been saving for “something nice” (whatever that means). A jar of honey, half a bag of pistachios, and a handful of cranberries left over from a salad that never got made. Nothing fancy. Just the kind of odds and ends that usually get forgotten.
So, I started toasting the bread. The kitchen got that soft, nutty smell that happens when olive oil hits heat. I chopped the pistachios and let them sizzle in a little honey, tossed in chili flakes without measuring (because sometimes you shouldn’t), and they turned sticky and shiny and just slightly burnt in the best way. The cranberries — tart and bright — looked too pretty not to use, so I chopped them up and scattered them on top of the burrata like little jewels.
And when I took a bite — I swear, I just stood there. The creamy burrata, the crunch of the crostini, the sweet-spicy honey that clings to your fingers, the cranberries cutting through it all — it was this perfect little balance that somehow tasted like winter and warmth and effortlessness all at once.
Now I make them all the time. For friends, for holidays, for those evenings when I want to feel like I’m doing something special without actually doing much. They look fancy, sure, but they’re secretly the easiest thing ever. And every time, someone asks for the recipe, and I just laugh because it’s literally bread, cheese, and a few things thrown in a pan. But I think that’s the charm of it. It’s not complicated. It’s just good.
Ingredients
For the Crostini:
2 baguette, sliced into ½-inch pieces
2 tbsp olive oil
8 oz burrata cheese
¼ cup fresh cranberries, chopped
For the Chili-Honey Pistachios:
¼ cup pistachios, roughly chopped
2 tbsp honey
¼ tsp chili flakes
Pinch of salt
Directions
- Toast the bread:
Preheat your oven to 375°F (190°C). Lay out your baguette slices on a baking sheet, brush with olive oil, and toast them for 8–12 minutes. They should be crisp on the edges but still a little soft in the middle — that’s the sweet spot. - Make the chili-honey pistachios:
In a small pan over medium heat, stir together the honey, pistachios, chili flakes, and a pinch of salt. Let them cook for 2–3 minutes until everything smells rich and caramelized. Take it off the heat and let it cool for a minute — it’ll thicken up as it sits. - Assemble:
Tear the burrata (don’t slice it, tearing feels right) and spoon a piece onto each crostini. Add a few bits of chopped cranberry, then drizzle the warm chili-honey pistachios over the top. - Serve:
Pile them on a plate, drizzle any leftover honey from the pan across the top, and eat right away. They’re best warm — when the burrata is soft, and the honey is still a little gooey.
Recipe FAQs
1: Can I use regular mozzarella instead of burrata?
You can, but burrata really makes this what it is. Mozzarella will give you creaminess, sure, but burrata has that silky, buttery center that feels almost luxurious. If you can’t find it, mix mozzarella with a spoon of ricotta — it’s a decent little trick.
2: What if I don’t like spicy food?
No problem. Leave out the chili flakes and you’ll just have honeyed pistachios — still sweet, still toasty. If you want a bit of complexity without heat, add a dash of orange zest or a few cracks of black pepper instead.
3: Can I make this ahead for a party?
Sort of. You can toast the crostini and make the honey-pistachio mixture earlier in the day, but don’t assemble them until right before serving. Burrata doesn’t hold up well — it’ll get weepy and soggy if it sits too long.
4: My pistachios burned a little — what did I do wrong?
Honey burns fast, especially on high heat. Keep it low to medium, and stir often. If it starts smelling too dark or smoky, pull it off right away. Slightly burnt can actually taste amazing, but you don’t want full-on bitter.
5: What could I serve these with?
Honestly, they’re perfect on their own with a glass of prosecco or white wine. But they also make a great starter before a pasta dinner, or part of a little grazing board with olives, prosciutto, and roasted peppers. They even work as a late-night snack when you just want something fancy but fast.
Burrata Crostini with Chili-Honey Pistachios & Cranberry Spark
4
servings30
minutes40
minutes300
kcalIngredients
For the Crostini:
2 baguette, sliced into ½-inch pieces
2 tbsp olive oil
8 oz burrata cheese
¼ cup fresh cranberries, chopped
For the Chili-Honey Pistachios:
¼ cup pistachios, roughly chopped
2 tbsp honey
¼ tsp chili flakes
Pinch salt
Directions
- Toast the bread:
- Preheat your oven to 375°F (190°C). Lay out your baguette slices on a baking sheet, brush with olive oil, and toast them for 8–12 minutes. They should be crisp on the edges but still a little soft in the middle — that’s the sweet spot.
- Make the chili-honey pistachios:
- In a small pan over medium heat, stir together the honey, pistachios, chili flakes, and a pinch of salt. Let them cook for 2–3 minutes until everything smells rich and caramelized. Take it off the heat and let it cool for a minute — it’ll thicken up as it sits.
- Assemble:
- Tear the burrata (don’t slice it, tearing feels right) and spoon a piece onto each crostini. Add a few bits of chopped cranberry, then drizzle the warm chili-honey pistachios over the top.
- Serve:
- Pile them on a plate, drizzle any leftover honey from the pan across the top, and eat right away. They’re best warm — when the burrata is soft, and the honey is still a little gooey.
