Burrata Caprese Cherry Tomato Confit

This Burrata Caprese Sandwich with Cherry Tomato Confit tastes just as luxurious as something from a hip downtown café but takes less than an hour and is so easy to make at home. It all started when I wanted a special lunch but did not want to spend a fortune eating out. Creamy burrata, vibrant tomato confit, fragrant pesto, and shatteringly crisp bread come together to make any meal feel festive and truly memorable.

I first threw this together for a friend’s birthday lunch and watched everyone’s eyes go wide after the first bite. Several friends told me this is now their favorite sandwich ever.

Ingredients

• Cherry tomatoes: provide juicy sweetness and look for the ripest you can find for best flavor
• Fresh garlic: offers rich aroma and roasts to mellow perfection in the oven
• Olive oil: gives the tomatoes a silky confit texture and makes the bread crisp
• Fresh thyme: brings nice earthiness and choose bright green sprigs
• Crusty bread: supports all the toppings so pick a rustic sourdough or ciabatta with a dense crumb
• Burrata cheese: is the main attraction the fresher the better look for a ball with no cracks
• Basil pesto: supplies herbal punch go for a pesto with real parmesan and olive oil
• Balsamic glaze: adds tangy sweetness and a glossy finish
• Fresh basil leaves: bring a peppery herbal pop use leaves that are bright and not wilted
• Flaky sea salt and cracked black pepper: finish everything with crunch and bite
• Pinch of sugar: balances and caramelizes the confit do not forget this for peak flavor

Step-by-Step Instructions

Make the Tomato Confit:

Preheat your oven to 275 degrees Fahrenheit. Place the halved cherry tomatoes and thinly sliced garlic in a shallow baking dish. Drizzle in olive oil and scatter fresh thyme leaves over the top. Sprinkle with salt, black pepper, and a pinch of sugar. Gently toss everything with your hands so each tomato is coated. Place baking dish in the oven and roast for thirty five to forty five minutes until tomatoes are collapsingly soft and their juices are bubbling. The garlic should be lightly golden. Let cool slightly before using.

Toast the Bread:

Cut your bread into thick slices. Toast them in a toaster or under the broiler until golden and crisp outside but still chewy inside. If you want extra flavor, rub the warm toast with a cut garlic clove.

Assemble the Sandwich:

Spread a generous layer of basil pesto on one side of each warm bread slice. Tear the burrata into chunky pieces and distribute evenly over the pesto. Spoon the warm tomato confit and its flavored oil generously on top. Add a handful of fresh basil leaves. Sprinkle the top with flaky salt. Drizzle with balsamic glaze for a tangy finish. Grind fresh black pepper over everything. Top with another slice of bread if you want a classic sandwich or enjoy open faced.

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The cherry tomato confit is my favorite part with its concentrated, sweet and savory jammy flavor. My family loves it so much we always make extra to put over pasta and toast the next day. Every time I serve this it reminds me of long lunches with friends outside in the sunshine.

Storage Tips

Store extra tomato confit in an airtight container in the fridge for up to one week. The flavored oil keeps everything moist so it does not dry out. Burrata should be eaten within two days of opening for peak creaminess. Toasted bread can be stored in a bread bag and refreshed in the oven for a couple minutes if needed.

Ingredient Substitutions

If you cannot find burrata, use fresh mozzarella torn into rustic pieces for a similar but less creamy texture. Vegan cheese or cashew mozzarella can work as a substitute. Make your own quick pesto by blending basil, garlic, nuts, olive oil, and nutritional yeast for a plant based version.

Serving Suggestions

Serve this sandwich with a crisp green salad tossed with lemon and olive oil to cut the richness. For a party, slice into small portions for an eye catching appetizer. Excellent with a cold beer or white wine—the acidity pairs well with the creamy burrata and sweet tomatoes.

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Cultural Background

Burrata originated in Puglia in southern Italy and is traditionally enjoyed with ripe tomatoes and olive oil. Caprese refers to the classic salad combination of tomatoes, mozzarella, and basil, which this sandwich upgrades in portable form. The slow roasted cherry tomato confit turns simple ingredients into something extraordinary and worthy of sharing.

Frequently Asked Questions About the Recipe

→ What makes burrata different from mozzarella?

Burrata features a creamy center encased in mozzarella, offering a rich, indulgent texture that's softer and more decadent than classic mozzarella.

→ Why use cherry tomato confit instead of fresh tomatoes?

Slow-roasting cherry tomatoes with olive oil and herbs intensifies their sweetness and yields a jammy texture, elevating the overall flavor profile.

→ Can I substitute the bread type?

Absolutely! Sourdough or ciabatta work well, but any hearty, crusty bread can provide the ideal crunchy base for this sandwich.

→ How far in advance can I make the tomato confit?

The tomato confit keeps for up to a week in the fridge. Prepare ahead and use it to enhance sandwiches, salads, or pasta dishes.

→ Do I have to use store-bought pesto?

Store-bought pesto is convenient, but homemade adds a fresh, herbaceous note. Both options shine in this sandwich—choose what suits your kitchen routine.

→ How can I add protein to this meal?

Sliced prosciutto or grilled chicken make excellent additions, adding heartiness and depth without overpowering the delicate burrata and tomato flavors.