Burrata Caprese Sandwich with Cherry Tomato Confit by Breadbakebeyond

Ingredients

• 250g (9 oz) cherry tomatoes
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, smashed
• 2 large ciabatta rolls or sourdough slices
• 200g (7 oz) burrata cheese
• 1/4 cup fresh basil leaves
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss cherry tomatoes with olive oil, smashed garlic, and a pinch of salt in a small baking dish
3. Roast the tomatoes for 20-25 minutes until they are blistered and tender, creating a confit.
4. Toast the bread slices in a pan or toaster until golden brown, about 2-3 minutes.
5. Spread the warm roasted tomatoes and garlic oil onto the toasted bread
6. Break the burrata ball in half and spread it over the tomatoes
7. Top with fresh basil leaves and a drizzle of balsamic glaze before serving immediately