Roasted Red Pepper & Burrata Sandwich with Cherry Tomato Confit
Directions
- 1Roast cherry tomatoes and garlic cloves in a baking dish with salt and olive oil.
- 2Roast red bell pepper halves and garlic bulb on a baking sheet with olive oil.
- 3In a food processor, combine walnuts, sun-dried tomatoes, honey, red pepper flakes and breadcrumbs, and process until smooth.
- 4Toast the baguette slices on a grill pan.
- 5Spread the roasted red pepper mixture on the toasted baguette.
- 6Top with burrata cheese, arugula, roasted cherry tomatoes and a drizzle of olive oil.
- 7Finish with a balsamic glaze drizzle.
- 8Assemble the sandwich and serve.
Ingredients
- 250 g cherry tomatoes
- 4 garlic cloves
- 1 pinch salt
- 2 tbsp olive oil
- 3 red bell peppers
- 1 cup walnuts
- 1 cup sun-dried tomatoes
- 1 tbsp honey
- 1 pinch red pepper flakes
- 1 tbsp bread crumbs
- 1 baguette
- 1 ball burrata cheese
- 1 handful arugula
- 1 balsamic glaze
Equipment
baking dishovenbaking sheetfood processorknifespoongrill pan
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