Garlic Caprese Burrata Toast
Directions
- 1Make the garlic confit by placing garlic and olive oil in a saucepan over low heat and cook for 30-60 minutes until soft, buttery, and creamy. Let cool to room temperature.
- 2Make the pesto by combining garlic, pine nuts, and salt in a pestle and mortar or food processor. Add parmesan cheese, basil leaves, and ¼ cup olive oil, grinding until finely minced. Add the remaining olive oil and process until combined.
- 3Mix the cherry tomatoes, salt, pepper, olive oil, and lemon juice in a small bowl. Set aside.
- 4Lightly toast the sourdough bread.
- 5Spread the garlic confit on the toast using a butter knife.
- 6Place the burrata cheese on top of the toast.
- 7Top with pesto and then the prepared tomatoes.
- 8Drizzle balsamic glaze over the dish.
- 9Cut the toast in half and serve.
Ingredients
- 2 heads garlic cloves, peeled
- 1 olive oil
- 2 cups fresh basil leaves
- 3 tbsp pine nuts, toasted
- 0.5 cup grated Parmesan cheese
- 2 garlic cloves
- 0.25 teaspoon salt
- 0.5 cup olive oil
- 3 cloves garlic confit
- 1 tablespoon pesto
- 1 sourdough bread slice
- 1 burrata cheese
- 6 cherry tomatoes
- 1 tbsp lemon juice
- 1 salt
- 1 pepper
- 1 balsamic glaze
Equipment
saucepanpestle and mortarknifebutter knifespoonsmall bowllemon juicer