Burrata Caprese Sandwich with Cherry Tomato Confit
Directions
- 1Make the Cherry Tomato Confit: Preheat oven to 335°F. Combine garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper in an oven-safe dish. Bake for 30-40 minutes until tomatoes are soft.
- 2Prepare the Pesto: In a food processor, blend basil, pine nuts, Parmesan, garlic, and salt. Gradually add olive oil until smooth. Add water if needed for a lighter texture.
- 3Assemble the Sandwich: Spread pesto on toasted baguette. Layer arugula, then sliced burrata. Drizzle with chili oil, top with tomato confit, and balsamic glaze. Cover with the other baguette half and serve immediately.
Ingredients
- 2 cups fresh basil leaves
- 1 tbsp toasted pine nuts
- 0.5 cups grated Parmesan cheese
- 2 garlic cloves
- 0.25 tsp salt
- 3 tbsp olive oil
- 2 tbsp water
- 3 garlic cloves, peeled
- 3 tbsp olive oil
- 0.5 cups cherry tomatoes
- 1 sprig of rosemary
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 baguette
- 1 ball of burrata cheese
- 3 tbsp fresh arugula
- 1 tsp chili oil
- 2 tsp balsamic glaze
Equipment
ovenoven-safe dishfood processormortar and pestleknifespoon