Burrata Caprese Sandwich with Cherry Tomato Confit

This caprese sandwich is packed with flavors and easily one of my favorites. It has a creamy texture for the Burrata, fresh aroma from the homemade pesto, peppery flavor from the arugula and a sweet garlicky taste from the tomato confit and balsamic glaze. All this goodness is squeezed in between two fresh and lightly crunchy baguette halves.

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

Instructions:

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!