Garlic Caprese Burrata Toast

Ingredients

For the garlic confit:
2-3 heads of garlic, cloves peeled (depends on their size)
Olive oil (enough oil to cover the garlic cloves)

For the pesto:
2 cups fresh basil leaves
3 tbsp. pine nuts, toasted
1/2 cup grated Parmesan cheese
2 garlic cloves
1/4 teaspoon salt
1/2 cup olive oil

For the toast:
3 cloves of garlic confit
1 tablespoon pesto
1 sourdough bread slice
1 burrata cheese
6-8 cherry tomatoes
1 tbsp. lemon juice
Salt & pepper
Balsamic glaze

Instructions

Make the garlic confit:
Place garlic and oil in the saucepan over high low heat. Cook it for about 30-60 minutes, until the garlic is soft, buttery, and creamy.
Let it cool to room temperature before serving!

Make the pesto:
Combine garlic, pine nuts and salt using pestle and mortar or small food processor. Then, add parmesan cheese, basil levaes and ¼ cup olive oil and grind until very finely minced. Then, add the rest of the olive oil and process until well combined.

Make the toast:
In a small bowl, mix together the tomatoes, salt & pepper, olive oil and lemon juice. Set aside.
Lightly toast the bread.
Using a butter knife spread the garlic over the toast.
Place the burrata cheese and top with pesto and then tomatoes
Drizzle over the Balsamic glaze