Description
This Burrata Caprese Sandwich is an elevated take on the classic Caprese salad. It features creamy burrata, homemade basil pesto, peppery arugula, and a sweet and garlicky cherry tomato confit, all layered on a toasted baguette.
Ingredients
Scale
For the Fresh Pesto:
- 2 cups fresh basil leaves, packed
- 1–2 tablespoons toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 2–3 cloves garlic
- 1/4 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water (optional, for a lighter texture)
For the Cherry Tomato Confit:
- 3 cloves garlic, peeled
- 3 tablespoons extra virgin olive oil
- 1/2 cup cherry tomatoes
- 1 sprig fresh rosemary (optional)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
For the Sandwich:
- 1 baguette, lightly toasted and halved lengthwise
- 1 (8-ounce) ball burrata cheese, drained
- 3 tablespoons fresh arugula
- 1 teaspoon chili oil (optional)
- 2 teaspoons balsamic glaze
Instructions
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Make the Cherry Tomato Confit:
- Preheat oven to 335°F (170°C).
- In a small, oven-safe dish, combine the whole peeled garlic cloves, cherry tomatoes, rosemary sprig (if using), olive oil, kosher salt, and black pepper. Toss to coat.
- Bake for 30-40 minutes, or until the tomatoes are very soft and have released their juices. Remove from oven and set aside.
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Prepare the Pesto:
- Food Processor Method (Recommended): In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic cloves, and salt. Pulse a few times to combine. With the processor running, slowly drizzle in the olive oil until a smooth paste forms. If you prefer a lighter, thinner pesto, add the water, 1 tablespoon at a time, until the desired consistency is reached.
- Mortar and Pestle Method: In a mortar, combine the basil leaves, toasted pine nuts, garlic, and salt. Pound and grind with the pestle until a paste forms. Gradually add the Parmesan cheese and continue to grind. Slowly drizzle in the olive oil, stirring to incorporate. If you prefer a lighter, thinner pesto, add the water, 1 tablespoon at a time, until the desired consistency is reached.
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Assemble the Sandwich:
- Lightly toast the baguette and slice it in half horizontally.
- Spread a generous layer of the prepared pesto on the bottom half of the toasted baguette.
- Layer the fresh arugula evenly over the pesto.
- Slice or tear the burrata and arrange the cheese evenly over the arugula.
- Drizzle chili oil (if using) over the burrata.
- Spoon the cherry tomato confit (including the garlic and any juices) over the burrata.
- Drizzle balsamic glaze over the tomato confit.
- Carefully place the top half of the baguette over the filling.
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Serve: Cut the sandwich into smaller portions, if desired. Serve immediately.
Notes
- Baguette: Use a good-quality baguette for the best results.
- Burrata: Burrata is a fresh Italian cheese with a creamy center. If you can’t find it, fresh mozzarella is a good substitute.
- Pesto: You can use store-bought pesto, but homemade pesto is much more flavorful.
- Cherry Tomato Confit: The cherry tomato confit can be made ahead of time and stored in the refrigerator for up to 3 days.
- Chili Oil (Optional): The chili oil adds a touch of heat. Adjust the amount to your preference, or omit it altogether.
- Serving Suggestions: This sandwich is delicious on its own or served with a side salad.