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