Burrata Caprese Sandwich with Cherry Tomato Confit vm.tiktok.com 2 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Make the Cherry Tomato Confit: Preheat the oven to 335°F. In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. Bake for 30-40 minutes, until the tomatoes are soft. 2. Prepare the Pesto: In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle. 3. Assemble 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 a drizzle of balsamic glaze. Cover with the top half of the baguette and serve immediately. Enjoy! 1. Make the Cherry Tomato Confit: Preheat the oven to 335°F. In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. Bake for 30-40 minutes, until the tomatoes are soft. 2. Prepare the Pesto: In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle. 3. Assemble 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 a drizzle of balsamic glaze. Cover with the top half of the baguette and serve immediately. Enjoy! Add Direction Ingredients 2 cups fresh basil leaves 1 tbsp toasted pine nuts 0.5 cup grated Parmesan cheese 2 garlic cloves 0.2 tsp salt 3 tbsp olive oil 2 tbsp water 3 garlic cloves, peeled 3 tbsp olive oil 0.5 cup 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment oven oven-safe dish food processor mortar and pestle knife spatula Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
