Burrata Caprese Sandwich with Cherry Tomato Confit

• total time: 35 minutes

Ingredients

For the Fresh Pesto:

2 cups fresh basil leaves

1-2 tbsp toasted pine nuts

1/2 cup grated Parmesan cheese

2-3 garlic cloves

1/4 tsp salt

3 tbsp olive oil

2 tbsp water (optional, for a lighter texture)

For the Cherry Tomato Confit:

3 garlic cloves, peeled

3 tbsp olive oil

1/2 cup cherry tomatoes

1 sprig of rosemary (optional)

1 tsp kosher salt

1 tsp ground black pepper

Additional Ingredients:

1 baguette, lightly toasted

1 ball of burrata cheese

3 tbsp fresh arugula

1 tsp chili oil (optional)

2 tsp balsamic glaze

Directions

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.

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.

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!