Burrata Caprese Cherry Tomato Confit (Print-Friendly Version)
Burrata, tomato confit, pesto, and crisp bread come together for a fresh, cafe-worthy lunch you can make at home.
# Ingredients:
→ Cherry Tomato Confit
01 -
480 g cherry tomatoes, halved
02 -
3 garlic cloves, thinly sliced
03 -
80 ml extra virgin olive oil
04 -
1 teaspoon fresh thyme leaves
05 -
0.5 teaspoon fine sea salt
06 -
0.25 teaspoon ground black pepper
07 -
Pinch of granulated sugar
→ Sandwich Assembly
08 -
4 thick slices crusty bread, such as sourdough or ciabatta
09 -
225 g fresh burrata cheese, at room temperature
10 -
60 ml basil pesto
11 -
2 tablespoons balsamic glaze
12 -
Fresh basil leaves
13 -
Flaky sea salt
14 -
Freshly cracked black pepper
# Steps:
01 -
Preheat oven to 135°C. Combine cherry tomatoes, sliced garlic, olive oil, thyme, sea salt, black pepper, and a pinch of sugar in a baking dish. Mix gently to coat. Roast for 35–45 minutes, until tomatoes are jammy and garlic is golden. Allow to cool slightly.
02 -
Toast bread slices until golden and crisp on the outside but soft inside. Optional: rub one side of each slice with a cut clove of garlic while still warm for extra flavour.
03 -
Spread a generous layer of pesto on one side of each toasted bread slice. Tear burrata into chunks and distribute evenly over the pesto. Spoon the warm cherry tomato confit over the burrata, including some of the aromatic oil.
04 -
Top with fresh basil leaves and sprinkle with flaky salt. Drizzle with balsamic glaze and finish with freshly cracked black pepper. Serve immediately while bread is crisp and burrata is creamy.
# Notes & Tips:
01 -
Cherry tomato confit can be prepared in advance and stored in the refrigerator for up to one week.
02 -
For even distribution of flavours, assemble the sandwich just before serving to prevent the bread from becoming soggy.
03 -
Burrata is best enjoyed fresh and should be used within two days of opening.