What the heck is this?
So you want to feel bougie but you’re basically broke and have zero time? Say hello to the Burrata Caprese Sandwich with Cherry Tomato Confit. It’s like if a classic Italian caprese salad went to culinary school and came back with a PhD in being ridiculously delicious. We’re talking creamy, dreamy burrata cheese (the fancy mozzarella’s cooler sibling), slow-roasted cherry tomatoes that taste like liquid sunshine, fresh basil pesto, and crusty bread that actually crunches when you bite it. This thing looks like it should cost $18 at some hipster café, but you can make it at home for like, five bucks. My foodie friend took one bite and was like, “Did you seriously just make this?” Yep. And now you can too.
Why You’ll Love This Recipe
- Tastes expensive but won’t break the bank
- The tomato confit can be made days ahead (meal prep queen vibes)
- Looks Instagram-worthy without even trying
- Fresh, light, but still satisfying enough to call it lunch
- Takes 45 minutes but most of that is hands-off oven time
- Way better than whatever sad desk salad you were planning
The Good Stuff You’ll Need
For the Cherry Tomato Confit:
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, thinly sliced
- 1/3 cup good olive oil
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of sugar
For the Sandwich:
- 4 thick slices of good crusty bread (sourdough or ciabatta)
- 8 oz fresh burrata cheese, room temperature
- 1/4 cup basil pesto (store-bought is fine, we won’t judge)
- 2 tbsp balsamic glaze
- Fresh basil leaves
- Flaky sea salt
- Cracked black pepper
Let’s Do This
Step 1: Make That Tomato Magic
Preheat your oven to 275°F (low and slow, baby).
Toss halved cherry tomatoes with garlic, olive oil, thyme, salt, pepper, and a pinch of sugar in a baking dish.
Roast for 35-45 minutes until the tomatoes are jammy and the garlic is golden. They should look like little jewels swimming in flavored oil.
Let them cool slightly (but they’re amazing warm too).
Step 2: Prep Your Bread Game
Toast your bread slices until golden and crispy on the outside but still soft inside.
While still warm, rub one side of each slice with a cut garlic clove if you’re feeling extra (totally optional but so good).
Step 3: Build Your Masterpiece
Spread a generous layer of pesto on one side of each bread slice.
Tear the burrata into chunks and distribute evenly over the pesto. Don’t be shy – this is the star of the show.
Spoon the warm tomato confit over the burrata, letting some of that golden oil drip down.
Top with fresh basil leaves and a sprinkle of flaky salt.
Drizzle with balsamic glaze in an artful zigzag (or just dump it on, we’re not the food police).
Finish with cracked black pepper and serve immediately.
Serving Suggestions
Pair with a crisp white wine or a cold beer if you’re feeling casual.
Serve alongside a simple arugula salad dressed with lemon and olive oil.
Cut into smaller pieces for an impressive appetizer at your next dinner party.
Switch It Up
Go Vegan: Use cashew-based mozzarella and make sure your pesto is dairy-free.
Add Protein: Throw on some prosciutto or grilled chicken for extra substance.
Different Tomatoes: Try this with roasted regular tomatoes or even sun-dried tomatoes in a pinch.
Herb Variations: Swap basil pesto for arugula pesto or even a green goddess spread.
Make-Ahead Tips
The tomato confit keeps in the fridge for up to a week – make a big batch and use it on everything.
You can toast your bread in the morning and assemble right before serving.
Burrata is best used within a day or two of opening, so plan accordingly.
Questions People Actually Ask
Q: What’s the difference between burrata and mozzarella? A: Burrata is like mozzarella’s creamy, indulgent cousin. It’s got a firmer mozzarella shell filled with cream and soft cheese curds. Basically, it’s what happens when cheese gets fancy.
Q: Can I use regular cherry tomatoes instead of making confit? A: You can, but the confit is what makes this special. The slow cooking concentrates all those sweet, savory flavors. Trust the process.
Q: Where do I find burrata? A: Most grocery stores carry it now in the fancy cheese section. If not, any Italian deli or specialty store will have it.
Q: Can I make this ahead? A: The components yes, but assemble right before eating or the bread gets soggy. Nobody wants sad, soggy bread.
Print
Burrata Caprese Sandwich with Cherry Tomato Confit: When Fancy Meets Your Lunch Break
- Total Time: 1 hour
- Yield: 2–4 servings 1x
Description
So you want to feel bougie but you’re basically broke and have zero time? Say hello to the Burrata Caprese Sandwich with Cherry Tomato Confit. It’s like if a classic Italian caprese salad went to culinary school and came back with a PhD in being ridiculously delicious. We’re talking creamy, dreamy burrata cheese (the fancy mozzarella’s cooler sibling), slow-roasted cherry tomatoes that taste like liquid sunshine, fresh basil pesto, and crusty bread that actually crunches when you bite it. This thing looks like it should cost $18 at some hipster café, but you can make it at home for like, five bucks. My foodie friend took one bite and was like, “Did you seriously just make this?” Yep. And now you can too.
Ingredients
For the Cherry Tomato Confit:
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, thinly sliced
- 1/3 cup good olive oil
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of sugar
For the Sandwich:
- 4 thick slices of good crusty bread (sourdough or ciabatta)
- 8 oz fresh burrata cheese, room temperature
- 1/4 cup basil pesto (store-bought is fine, we won’t judge)
- 2 tbsp balsamic glaze
- Fresh basil leaves
- Flaky sea salt
- Cracked black pepper
Instructions
Preheat your oven to 275°F (low and slow, baby).
Toss halved cherry tomatoes with garlic, olive oil, thyme, salt, pepper, and a pinch of sugar in a baking dish.
Roast for 35-45 minutes until the tomatoes are jammy and the garlic is golden. They should look like little jewels swimming in flavored oil.
Let them cool slightly (but they’re amazing warm too).
Toast your bread slices until golden and crispy on the outside but still soft inside.
While still warm, rub one side of each slice with a cut garlic clove if you’re feeling extra (totally optional but so good).
Spread a generous layer of pesto on one side of each bread slice.
Tear the burrata into chunks and distribute evenly over the pesto. Don’t be shy – this is the star of the show.
Spoon the warm tomato confit over the burrata, letting some of that golden oil drip down.
Top with fresh basil leaves and a sprinkle of flaky salt.
Drizzle with balsamic glaze in an artful zigzag (or just dump it on, we’re not the food police).
Finish with cracked black pepper and serve immediately.
Notes
Pair with a crisp white wine or a cold beer if you’re feeling casual.
Serve alongside a simple arugula salad dressed with lemon and olive oil.
Cut into smaller pieces for an impressive appetizer at your next dinner party.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~520 kcal
- Fat: 35g
- Carbohydrates: ~40g
- Protein: 15g