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Burrata Caprese Sandwich with Cherry Tomato Confit
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Burrata Caprese Sandwich with Cherry Tomato Confit

50 minServes 2Nutri-Score C€€
Adapt this recipe

what you need

Ingredients

2 people
  • fresh basil leaves (packed)Produce40 g
  • pine nuts (toasted)Nuts & seeds15 g
  • Parmesan cheese (grated)Dairy50 g
  • garlic cloves (peeled, for the pesto)Produce3 pieces
  • salt (for the pesto)Spices1 g
  • olive oil (for the pesto)Pantry45 ml
  • water (optional, for a lighter pesto)Other30 ml
  • garlic cloves (peeled, for the confit)Produce3 pieces
  • olive oil (for the confit)Pantry45 ml
  • cherry tomatoes (whole)Produce75 g
  • rosemary (sprig, optional)Produce1 piece
  • kosher saltSpices5 g
  • ground black pepperSpices2 g
  • baguette (halved lengthwise, lightly toasted)Bakery1 piece
  • burrata cheese (ball, drained)Dairy1 piece
  • fresh arugula (washed)Produce20 g
  • chili oil (optional)Pantry5 ml
  • balsamic glazePantry10 ml

per serving

Nutrition

985kcal

Carbs
73 g
Proteins
28 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Food processor
  • Mortar and pestle

step by step

Method

  1. Make the cherry tomato confit

    • Preheat the oven to 170 °C.
    • In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt and pepper.
    • Bake until the tomatoes are soft.
    Step 1
  2. Prepare the pesto

    • In a food processor, blend the basil, pine nuts, Parmesan, garlic and salt.
    • Gradually add the olive oil until smooth.
    • Add the water if needed for a lighter texture. Alternatively, pound everything with a mortar and pestle.
    Step 2
  3. Assemble the sandwich

    • Spread the pesto on the bottom half of the toasted baguette.
    • Layer on the arugula, then slice and spread the burrata evenly.
    • Drizzle with chili oil, top with the cherry tomato confit and finish with a drizzle of balsamic glaze.
    • Cover with the top half of the baguette and serve immediately.
    Step 3