Burrata Caprese Sandwich with Cherry Tomato Confit

2 mins
Serves 2
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Directions

  1. 1Make the Cherry Tomato Confit: Preheat the oven to 335°F. In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. Bake for 30-40 minutes, until the tomatoes are soft.
  2. 2Make the Cherry Tomato Confit: Preheat the oven to 335°F. In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. Bake for 30-40 minutes, until the tomatoes are soft.
  3. 3Make the Cherry Tomato Confit: Preheat the oven to 335°F. In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. Bake for 30-40 minutes, until the tomatoes are soft.
  4. 4Prepare the Pesto: In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.
  5. 5Prepare the Pesto: In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.
  6. 6Prepare the Pesto: In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.
  7. 7Assemble the Sandwich: Spread pesto on the bottom half of the toasted baguette. Layer on fresh arugula, then slice and spread the burrata evenly. Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze. Cover with the top half of the baguette and serve immediately. Enjoy!
  8. 8Assemble the Sandwich: Spread pesto on the bottom half of the toasted baguette. Layer on fresh arugula, then slice and spread the burrata evenly. Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze. Cover with the top half of the baguette and serve immediately. Enjoy!
  9. 9Assemble the Sandwich: Spread pesto on the bottom half of the toasted baguette. Layer on fresh arugula, then slice and spread the burrata evenly. Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze. Cover with the top half of the baguette and serve immediately. Enjoy!

Ingredients

  • 2 cups fresh basil leaves
  • 2 cups fresh basil leaves
  • 2 cups fresh basil leaves
  • 1 tbsp toasted pine nuts
  • 1 tbsp toasted pine nuts
  • 1 tbsp toasted pine nuts
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 3 garlic cloves, peeled
  • 3 garlic cloves, peeled
  • 3 garlic cloves, peeled
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 0.5 cup cherry tomatoes
  • 0.5 cup cherry tomatoes
  • 0.5 cup cherry tomatoes
  • 1 sprig of rosemary
  • 1 sprig of rosemary
  • 1 sprig of rosemary
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • 1 baguette
  • 1 baguette
  • 1 baguette
  • 1 ball of burrata cheese
  • 1 ball of burrata cheese
  • 1 ball of burrata cheese
  • 3 tbsp fresh arugula
  • 3 tbsp fresh arugula
  • 3 tbsp fresh arugula
  • 1 tsp chili oil
  • 1 tsp chili oil
  • 1 tsp chili oil
  • 2 tsp balsamic glaze
  • 2 tsp balsamic glaze
  • 2 tsp balsamic glaze

Equipment

ovenoven-safe dishfood processormortar and pestleknifespatula