Caprese Sandwich with Homemade Pesto

12 mins
Serves 1
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Directions

  1. 1Preheat 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.
  2. 2Preheat 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.
  3. 3Preheat 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.
  4. 4Prepare pesto by blending basil, pine nuts, Parmesan, garlic, and salt in a food processor or mortar and pestle. Gradually add olive oil until smooth. Add water if needed for a lighter texture.
  5. 5Prepare pesto by blending basil, pine nuts, Parmesan, garlic, and salt in a food processor or mortar and pestle. Gradually add olive oil until smooth. Add water if needed for a lighter texture.
  6. 6Prepare pesto by blending basil, pine nuts, Parmesan, garlic, and salt in a food processor or mortar and pestle. Gradually add olive oil until smooth. Add water if needed for a lighter texture.
  7. 7Spread pesto on toasted baguette. Layer arugula, sliced burrata, chili oil, and cherry tomato confit. Drizzle balsamic glaze on top.
  8. 8Spread pesto on toasted baguette. Layer arugula, sliced burrata, chili oil, and cherry tomato confit. Drizzle balsamic glaze on top.
  9. 9Spread pesto on toasted baguette. Layer arugula, sliced burrata, chili oil, and cherry tomato confit. Drizzle balsamic glaze on top.

Ingredients

  • 2 cups fresh basil leaves
  • 2 cups fresh basil leaves
  • 2 cups fresh basil leaves
  • 2 tbsp toasted pine nuts
  • 2 tbsp toasted pine nuts
  • 2 tbsp toasted pine nuts
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 6 tbsp olive oil
  • 6 tbsp olive oil
  • 6 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 0.5 cup cherry tomatoes
  • 0.5 cup cherry tomatoes
  • 0.5 cup cherry tomatoes
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 1 rosemary sprig
  • 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 burrata cheese
  • 1 ball burrata cheese
  • 1 ball 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 processor or mortar and pestleknifespoongrater