Garlic Caprese Burrata Toast

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Make the garlic confit. Place garlic and oil in the saucepan over low heat. Cook it until the garlic is soft, buttery, and creamy. Let it cool to room temperature before serving.
  • 3 head garlic, peeled (200 g)
  • 3/4 cup olive oil (180 g)
• Step 2
  Make the pesto. Combine garlic, pine nuts, and salt using a pestle and mortar or small food processor. Then, add parmesan cheese, basil, and some olive oil and grind until very finely minced. Then, add the rest of the olive oil and process until well combined.
  • 2 clove garlic, peeled (10 g)
  • 3 tbsp pine nuts, toasted (30 g)
    (toasted)
  • 1/4 teaspoon salt (1.50 g)
  • 1/2 cup parmesan cheese, grated (50 g)
  • 2 cup basil (60 g)
  • 1/2 cup olive oil (100 g)
• Step 3
  Make the toast. In a small bowl, mix together the tomatoes, salt, pepper, olive oil, and lemon juice. Set aside.
  • 8 piece cherry tomatoes (100 g)
  • 1/8 tsp salt (0.75 g)
    (to taste)
  • 1/8 tsp black pepper (0.30 g)
    (to taste)
  • 2 tsp olive oil (8 g)
  • 1 tbsp lemon juice (15 g)
• Step 4
  Lightly toast the bread. Using a butter knife, spread the 3 cloves of garlic config over the toast. Place the burrata cheese on top, then add pesto followed by the tomatoes. Drizzle over the balsamic glaze.
  • 1 slice sourdough bread, lightly toasted (40 g)
  • 1 burrata cheese (125 g)
  • 1 tbsp balsamic glaze (15 g)

Per serving