Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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This caprese sandwich is packed with flavors and easily one of my favorites. It has a creamy texture for the Burrata, fresh aroma from the homemade pesto, peppery flavor from the arugula and a sweet garlicky taste from the tomato confit and balsamic glaze. All this goodness is squeezed in between two fresh and lightly crunchy baguette halves.

Burrata Caprese Sandwich with Cherry Tomato Confit

- In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper.

- Bake for 30-40 minutes, until the tomatoes are soft.

- In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.

- Spread pesto on the bottom half of the toasted baguette.

- Layer on fresh arugula, then slice and spread the burrata evenly.

- Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze.

- Cover with the top half of the baguette and serve immediately.

⁠2 tbsp water (optional, for a lighter texture)

Yarin Shachagi

Burrata Caprese Sandwich with Cherry Tomato Confit

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