Pesto, 'Burrata' and Confit Tomato Ciabatta
- Super simple
- 0:11 m
- 7 ingredients
Sometimes the only thing that will slake your summer hunger is a sandwich of epic proportions - and that's what we've got for you. For this bad boy we've confit garlic and tomatoes so they are all rich and gooey, before slathering them on ciabatta with plant-based burrata. It's gloriously Italian and we can't wait for you to try it. Ciao!
Serves: 2
Ingredients
For the confit tomatoes
- 3 whole bulbs garlic
- 500g cherry tomatoes
- 4 sprigs of fresh basil, rosemary or thyme
- 400ml olive oil
- salt and pepper to taste
For the sandwich
- 2 tbsp good-quality plant-based pesto
- 1 tub of good-quality plant-based burrata
- handful of rocket
- 2 loaves good-quality thick ciabatta
- olive oil
Before you start
Oven preheated to 140˚C, fan setting | Toaster | 1 large roasting tray
Step 1
Prepare the confit tomatoes
- Add the tomatoes to the roasting tray.
- Cut the tops off the garlic bulbs to expose the cloves, then add to the tray so everything is in a single layer - use a separate roasting tray for the garlic if necessary.
- Nestle in the fresh herbs to the tray and sprinkle everything with a good grind of salt and pepper.
Ingredients
- 3 whole bulbs garlic
- 500g cherry tomatoes
- 4 sprigs of fresh basil
- rosemary or thyme
- salt and pepper to taste
Step 2
Cook the confit tomatoes
- Pour in enough oil to nearly submerge the tomatoes and garlic, then roast for 1 hour until everything is soft and the tomatoes have started to collapse.
- Leave to cool to room temperature - the remaining confit oil can be saved for a delicious garlic-infused hit to any other dishes.
Ingredients
- 400ml olive oil
Step 3
Once the tomatoes are cooked, toast the bread
- Halve and toast the ciabatta loaves before drizzling one side of each slice with a little of the oil from the confit tray.
Ingredients
- 2 loaves good-quality thick ciabatta
Step 4
Assemble the sandwich
- Squeeze out the roasted garlic from their skins onto the bread, and smush to spread over the bottom slice.
- Top with a good amount of the confit tomatoes and spread with the back of a spoon.
- Top with a good amount of the plant-based burrata, using a spoon to smooth over.
- Spoon over some pesto and some more of the confit roasting oil, and a good sprinkle of black pepper.
- Top everything with a handful of rocket before finishing with the final piece of ciabatta.
- Serve immediately.
Ingredients
- 2 tbsp good-quality plant-based pesto
- 1 tub of good-quality plant-based burrata
- handful of rocket
- olive oil