Burrata Caprese Sandwich with Cherry Tomato Confit
Directions
- 1Preheat 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.
- 2In a food processor, blend basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.
- 3Spread pesto on one half of the toasted baguette.
- 4Layer arugula, then slice and spread burrata evenly.
- 5Drizzle with chili oil, top with cherry tomato confit, and finish with balsamic glaze.
- 6Cover with the other half of the baguette 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 processor or mortar and pestleknifespatulagrater