Ingredients
Ingredients:
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
Directions
Step 1
1. Make the Cherry Tomato Confit:
Step 1
- Preheat the oven to 335°F.
Step 2
- In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper.
Step 3
- Bake for 30-40 minutes, until the tomatoes are soft.
Step 4
2. Prepare the Pesto:
Step 1
- 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.
Step 2
3. Assemble the Sandwich:
Step 1
- Spread pesto on the bottom half of the toasted baguette.
Step 2
- Layer on fresh arugula, then slice and spread the burrata evenly.
Step 3
- Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze.
Step 4
- Cover with the top half of the baguette and serve immediately.
Step 5
Enjoy!
