Burrata Caprese Sandwich
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For the Fresh Pesto:
• 2 cups fresh basil leaves
• 1-2 tbsp toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 2-3 garlic cloves
• 1/4 tsp salt
• 3 tbsp olive oil
• 2 tbsp water (optional, for a lighter texture)
For the Cherry Tomato Confit:
• 3 garlic cloves, peeled
• 3 tbsp olive oil
• 1/2 cup cherry tomatoes
• 1 sprig of rosemary (optional)
• 1 tsp kosher salt
• 1 tsp ground black pepper
Additional Ingredients:
• 1 baguette, lightly toasted
• 1 ball of burrata cheese
• 3 tbsp fresh arugula
• 1 tsp chili oil (optional)
• 2 tsp balsamic glaze
Vejledning
1. Make the Cherry Tomato Confit:
- Preheat the oven to 335°F.
- In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper.
- Bake for 30-40 minutes, until the tomatoes are soft.
2. Prepare the Pesto:
- In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.
3. Assemble the Sandwich:
- Spread pesto on the bottom half of the toasted baguette.
- Layer on fresh arugula, then slice and spread the burrata evenly.
- Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze.
- Cover with the top half of the baguette and serve immediately.
Enjoy!
Yarin Shachagi
Gennemsnit: 5.0
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