Burrata Caprese Sandwich with Cherry Tomato Confit

Burrata Caprese Sandwich with Cherry Tomato Confit

1 mins
Serves 1
Serves

Directions

  1. 1.

    Preheat oven to 335°F. Combine garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper in an oven-safe dish. Bake for 30-40 minutes until tomatoes are soft.

  2. 2.

    In a food processor, blend basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.

  3. 3.

    Spread pesto on one half of the toasted baguette.

  4. 4.

    Layer arugula, then slice and spread burrata evenly.

  5. 5.

    Drizzle with chili oil, top with cherry tomato confit, and finish with balsamic glaze.

  6. 6.

    Cover with the other half of the baguette and serve immediately.

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Ingredients

  • 2 cups fresh basil leaves
  • 1 tbsp toasted pine nuts
  • 0.5 cups 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 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

oven oven-safe dish food processor or mortar and pestle knife spatula grater

Tips

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