Truffle Burrata Baguette Sandwich
Truffle Burrata Baguette Sandwich
Ingredients
- 1 sourdough baguette
- 1/4 cup pesto, or as needed
- 1 creamy truffle burrata, ball (about 4 oz)
- 2 cups arugula, peppery
- 1 1/2 cups cherry tomatoes, halved
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons extra virgin olive oil, for drizzling
- 1 tablespoon balsamic vinegar, for drizzling
- 1/2 teaspoon dried herbs, such as oregano or Italian seasoning
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Prepare the baguette by slicing it lengthwise down the middle, being careful not to cut all the way through, so that one side remains hinged.
⏱️ 2 min
- 3
Place the halved cherry tomatoes on a baking tray or oven-safe dish. Season them by sprinkling with salt and freshly ground black pepper. Roast the tomatoes in the preheated oven for 10-12 minutes, or until slightly softened and blistered.
⏱️ 12 min•🌡️ 375
- 4
Open the sliced baguette. Spread a generous amount of pesto evenly over the bottom half of the baguette.
⏱️ 2 min
- 5
Carefully place the creamy truffle burrata cheese on top of the pesto. Gently tear the burrata open to reveal its creamy interior.
⏱️ 2 min
- 6
Layer a desired amount of peppery arugula over the burrata.
⏱️ 1 min
- 7
Distribute the previously roasted cherry tomatoes evenly over the arugula.
⏱️ 1 min
- 8
Drizzle extra virgin olive oil generously over all the fillings. Follow with a drizzle of balsamic vinegar. Finish by sprinkling dried herbs over the top.
⏱️ 2 min
- 9
Close the baguette, bringing the top half over the fillings. The assembled baguette sandwich can then be cut into several smaller, individual portions for serving. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Truffle Burrata Baguette Sandwich
- 1 sourdough baguette
- 1/4 cup pesto, or as needed
- 1 creamy truffle burrata, ball (about 4 oz)
- 2 cups arugula, peppery
- 1 1/2 cups cherry tomatoes, halved
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons extra virgin olive oil, for drizzling
- 1 tablespoon balsamic vinegar, for drizzling
- 1/2 teaspoon dried herbs, such as oregano or Italian seasoning
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Prepare the baguette by slicing it lengthwise down the middle, being careful not to cut all the way through, so that one side remains hinged.
⏱️ 2 min - 3
Place the halved cherry tomatoes on a baking tray or oven-safe dish. Season them by sprinkling with salt and freshly ground black pepper. Roast the tomatoes in the preheated oven for 10-12 minutes, or until slightly softened and blistered.
⏱️ 12 min•🌡️ 375 - 4
Open the sliced baguette. Spread a generous amount of pesto evenly over the bottom half of the baguette.
⏱️ 2 min - 5
Carefully place the creamy truffle burrata cheese on top of the pesto. Gently tear the burrata open to reveal its creamy interior.
⏱️ 2 min - 6
Layer a desired amount of peppery arugula over the burrata.
⏱️ 1 min - 7
Distribute the previously roasted cherry tomatoes evenly over the arugula.
⏱️ 1 min - 8
Drizzle extra virgin olive oil generously over all the fillings. Follow with a drizzle of balsamic vinegar. Finish by sprinkling dried herbs over the top.
⏱️ 2 min - 9
Close the baguette, bringing the top half over the fillings. The assembled baguette sandwich can then be cut into several smaller, individual portions for serving. Serve immediately.
⏱️ 3 min