Burrata Caprese Sandwich with Cherry Tomato Confit

• total time: 35 minutes

Ingredients

Cherry Tomato Confit

1½–2 cups cherry tomatoes

3 garlic cloves, peeled

3 tbsp olive oil

Salt, to taste

Black pepper, to taste

1 sprig rosemary (optional)

Sandwich

1 baguette, lightly toasted

Store-bought basil pesto (as needed)

1 ball burrata cheese

A handful of fresh arugula

Chili oil (optional)

Balsamic glaze, for finishing

Directions

Make the Tomato Confit

Preheat oven to 335°F (170°C).

Add cherry tomatoes, garlic, olive oil, salt, pepper, and rosemary to an oven-safe dish.

Bake for 30–40 minutes until the tomatoes are soft, jammy, and fragrant.

Prep the Bread

Slice the baguette in half and lightly toast until crisp on the outside but soft inside.

Assemble the Sandwich

Spread a generous layer of store-bought pesto on the bottom half of the baguette.

Add arugula, then tear and spread the burrata evenly.

Spoon over the warm cherry tomato confit.

Finish with a drizzle of chili oil (optional) and balsamic glaze.

Close, Slice, Enjoy

Top with the other half of the baguette, press gently, slice, and serve immediately.