Preheat the air fryer to medium-high. In an air fryer-safe baking dish, combine the cherry tomatoes, garlic, 4–5 tablespoons of olive oil, salt, and pepper. Toss to coat and cook for 15–20 minutes, or until the tomatoes are blistered and softened and the garlic is tender. Once done, smash the tomatoes and garlic together to form a chunky mixture.
In a small bowl, stir together ¼ cup of olive oil with 1–2 teaspoons of Tuscan Herb seasoning. Brush this mixture onto both sides of the bread slices, then toast the bread on a griddle over low to medium-low heat until golden and crisp. Be careful not to use higher heat, as the seasoning may burn.
Spread basil pesto on each toasted slice of bread. Add the roasted tomato-garlic mixture to one slice and burrata cheese to the other. Top with fresh arugula and drizzle with balsamic glaze before closing the sandwich. Slice and enjoy immediately.
Preheat the air fryer to medium-high. In an air fryer-safe baking dish, combine the cherry tomatoes, garlic, 4–5 tablespoons of olive oil, salt, and pepper. Toss to coat and cook for 15–20 minutes, or until the tomatoes are blistered and softened and the garlic is tender. Once done, smash the tomatoes and garlic together to form a chunky mixture.
In a small bowl, stir together ¼ cup of olive oil with 1–2 teaspoons of Tuscan Herb seasoning. Brush this mixture onto both sides of the bread slices, then toast the bread on a griddle over low to medium-low heat until golden and crisp. Be careful not to use higher heat, as the seasoning may burn.
Spread basil pesto on each toasted slice of bread. Add the roasted tomato-garlic mixture to one slice and burrata cheese to the other. Top with fresh arugula and drizzle with balsamic glaze before closing the sandwich. Slice and enjoy immediately.
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