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Burrata Caprese Sandwich with Cherry Tomato Confit
50 minServes 2Nutri-Score C€€
what you need
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 mlper serving
985kcal
what you’ll use
step by step
Make the cherry tomato confit
Prepare the pesto
Assemble the sandwich
most cooked first