Description
A creamy, fresh sandwich made with rich burrata cheese, slow-roasted cherry tomato confit, fragrant herbs, and crusty bread for a comforting yet vibrant meal.
Ingredients
- Cherry tomatoes: 2 cups, halved
- Olive oil: 1/3 cup
- Garlic cloves: 2 cloves, lightly crushed
- Fresh thyme: 4 sprigs
- Sea salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon, freshly ground
- Crusty bread: 4 slices, about 1 inch thick
- Burrata cheese: 8 ounces, gently torn
- Fresh basil leaves: 1 cup, loosely packed
Instructions
- Preheat the oven to 300°F. Place the cherry tomatoes in a baking dish and add olive oil, garlic, thyme, salt, and black pepper. Gently stir to coat evenly.
- Transfer the dish to the oven and roast for 35 minutes until the tomatoes are soft, glossy, and jammy.
- Lightly toast or warm the bread slices in a dry skillet over medium heat until crisp on the outside.
- Lay the warm bread slices on a surface and spread a generous layer of burrata on each slice.
- Spoon the warm cherry tomato confit over the burrata, including a drizzle of the infused oil.
- Top with fresh basil leaves and gently press them into the tomatoes.
- Close the sandwiches with the remaining bread slices, press lightly, slice if desired, and serve immediately.
Notes
- Use ripe cherry tomatoes for the best sweetness and flavor.
- Allow the tomato confit to cool slightly before assembling to avoid melting the burrata too quickly.
- Extra tomato confit can be stored in the refrigerator for up to 3 days and used on toast or pasta.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg
Keywords: burrata sandwich, caprese sandwich, cherry tomato confit, vegetarian sandwich, Italian-inspired lunch