Marinated Tomato Sandwiches
 
Makes 6 to 8 servings
Ingredients
  • ⅓ cup extra-virgin olive oil
  • 8 cloves garlic
  • 4 ounces cream cheese, room temperature
  • 1½ teaspoons kosher salt, divided
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1½ teaspoons lemon zest
  • ¼ teaspoon crushed red pepper
  • 5 medium tomatoes, cut into ¼-inch slices
  • 2 (8-ounce) loaves artisan French bread
  • 1 (8-ounce) container mini burrata cheese balls
  • 2 cups fresh arugula
  • Garnish: flaked sea salt
Instructions
  1. In a small saucepan, heat oil and garlic over medium heat, stirring frequently, until garlic is golden brown and soft, about 8 minutes. Remove from heat, and let cool. Drain garlic, reserving garlic oil.
  2. In a small bowl, mash garlic with a fork. Stir in cream cheese and ½ teaspoon kosher salt.
  3. In medium bowl, combine reserved garlic oil, onion, vinegar, basil, parsley, dill, lemon zest, red pepper, and remaining 1 teaspoon kosher salt. Add tomatoes, and gently toss to coat. Let stand for 30 minutes.
  4. Cut each bread loaf in half horizontally, and spread cream cheese mixture onto cut sides.
  5. Drain tomatoes, reserving liquid for drizzling or dipping, if desired.
  6. Break apart cheese, and place on bottom half of loaves; top with tomatoes and arugula. (Drizzle with tomato liquid, if desired.) Garnish with sea salt, if desired. Place top half of loaves on top. Using a serrated knife, cut into desired portions.
Recipe by Louisiana Cookin' at https://louisianacookin.com/marinated-tomato-sandwiches/