Pesto, 'Burrata' and Confit Tomato Ciabatta

Super simple
Super simple
Super simple
Super simple
0:11 m

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!

Start cooking ➞




For the confit tomatoes

<item-todo-done>3 whole bulbs garlic<item-todo-done><item-todo-done>500g cherry tomatoes<item-todo-done><item-todo-done>4 sprigs of fresh basil, rosemary or thyme<item-todo-done><item-todo-done>400ml olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the sandwich

<item-todo-done>2 tbsp good-quality plant-based pesto<item-todo-done><item-todo-done>1 tub of good-quality plant-based burrata<item-todo-done><item-todo-done> handful of rocket<item-todo-done><item-todo-done>2 loaves good-quality thick ciabatta<item-todo-done><item-todo-done> olive oil<item-todo-done>

Before you start

Oven preheated to 140˚C, fan setting | Toaster | 1 large roasting tray

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.

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.

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.

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.
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