Burrata Caprese Sandwich with Cherry Tomato Confit

This caprese sandwich is packed with flavors and easily one of my favorites. It has a creamy texture for the Burrata, fresh aroma from the homemade pesto, peppery flavor from the arugula, and a sweet garlicky taste from the tomato confit and balsamic glaze. All this goodness is squeezed in between two fresh and lightly crunchy baguette halves.

Cook time: 50 minutes

Servings: 2

Ingredients

• 3 cloves garlic peeled
• 0.5 cup cherry tomatoes
• 3 tbsp olive oil
• 1 rosemary sprig, optional
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 cups fresh basil leaves
• 1.5 tbsp toasted pine nuts
• 0.5 cup Parmesan cheese
• 3 cloves garlic
• 0.25 tsp salt
• 3 tbsp olive oil
• 2 tbsp water optional
• 1 baguette lightly toasted
• 0 fresh pesto
• 3 tbsp arugula
• 1 ball burrata cheese
• 1 tsp chili oil optional
• 0 cherry tomato confit
• 2 tsp balsamic glaze

Instructions

1. Preheat the oven to 335°F. In an oven-safe dish, combine peeled garlic cloves, cherry tomatoes, a sprig of rosemary (optional), olive oil, salt, and ground black pepper.
2. Bake the cherry tomato mixture in the preheated oven for 30-40 minutes, until the tomatoes are soft.
3. In a food processor, blend the fresh basil leaves, toasted pine nuts, grated 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.
4. Lightly toast the baguette halves. Spread the fresh pesto you just made on the bottom half of the toasted baguette.
5. Layer the fresh arugula on top of the pesto.
6. Carefully slice the burrata cheese and spread it evenly over the arugula.
7. Drizzle the chili oil over the burrata cheese (optional).
8. Top with the cherry tomato confit you prepared earlier and finish with a drizzle of balsamic glaze.
9. Cover with the top half of the baguette and serve immediately. Enjoy!