Ingredients
Scale
For the Cherry Tomato Confit:
- 2 cups cherry tomatoes, halved
- ⅓ cup olive oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sandwich:
- 8 slices artisan bread (ciabatta, sourdough, or baguette)
- 8 ounces burrata cheese (2 balls or 1 large ball)
- 1 cup fresh basil leaves
- 4 tablespoons balsamic glaze
- Olive oil or softened butter, for toasting
Optional Add-Ons:
- 4 slices prosciutto
- 1 cup arugula
- 2 tablespoons pesto
Instructions
Prepare the Cherry Tomato Confit
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Assemble the Ingredients: Spread the cherry tomato halves in a single layer in an oven-safe dish. Drizzle with olive oil and sprinkle with sliced garlic, dried oregano, crushed red pepper flakes (if using), salt, and black pepper.
- Roast the Tomatoes: Place the dish in the oven and roast for 25–30 minutes, or until the tomatoes are soft, slightly shriveled, and caramelized. Remove from the oven and set aside.
Toast the Bread
- Prepare the Bread: Lightly brush each slice of bread with olive oil or spread with softened butter.
- Toast: Heat a skillet or grill pan over medium heat. Toast the bread slices until golden brown and crispy, about 2–3 minutes per side.
Assemble the Sandwiches
- Layer the Ingredients:
- Spread the cherry tomato confit evenly over four slices of toasted bread.
- Place burrata cheese on top of the tomatoes, tearing it gently to distribute evenly.
- Add fresh basil leaves generously over the burrata.
- Drizzle with balsamic glaze for sweetness and tang.
- Optional: Add prosciutto, arugula, or pesto for extra flavor.
- Top and Serve: Close the sandwiches with the remaining slices of bread. Slice in half for easier handling and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Fat: 25g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g