Burrata Caprese Sandwich with Cherry Tomato Confit
Directions
- 1Make the Cherry Tomato Confit: Preheat oven to 335°F. In an oven-safe dish, combine garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. Bake for 30-40 minutes, until tomatoes are soft.
- 2Prepare the Pesto: In a food processor, blend basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add olive oil until smooth. Add water if needed. Alternatively, use a mortar and pestle.
- 3Assemble 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 balsamic glaze. Cover with top half of 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 processormortar and pestleknifespatula