Ingredients
For the garlic confit
2 - 3 heads of garlic, cloves peeled
Olive oil
For the pesto
2 cups fresh basil leaves
3 tbsp. pine nuts, toasted
½ cup grated Parmesan cheese
2 garlic cloves
¼ teaspoon salt
½ cup olive oil
For the toast
3 cloves of garlic confit
1 tablespoon pesto
1 sourdough bread slice
1 burrata cheese
6 - 8 cherry tomatoes
1 tbsp. lemon juice
Salt & pepper
Balsamic glaze
Directions
Step 1
Make the garlic confit: Place garlic and oil in the saucepan over high low heat. Cook it for about 30-60 minutes, until the garlic is soft, buttery, and creamy. Let it cool to room temperature before serving!
Step 2
Make the pesto: Combine garlic, pine nuts and salt using pestle and mortar or small food processor. Then, add parmesan cheese, basil leaves and ¼ cup olive oil and grind until very finely minced. Then, add the rest of the olive oil and process until well combined.
Step 3
Make the toast: In a small bowl, mix together the tomatoes, salt & pepper, olive oil and lemon juice. Set aside. Lightly toast the bread. Using a butter knife spread the garlic over the toast. Place the burrata cheese and top with pesto and then tomatoes. Drizzle over the Balsamic glaze
