Roasted tomato, burrata and prosciutto on ciabatta toasts

For a simple but new brunch favourite, try these ciabatta toasts with roasted tomato, burrata and prosiutto , perfect for using up any old cherry tomatoes kicking about in the fridge. This recipe comes from Laurie-Ann Moïse

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 400 g mixed cherry tomatoes
• 2-3 garlic cloves, thinly sliced
• 2 tbsp olive oil, plus extra for brushing
• Salt and black pepper, to taste
• 1 ciabatta loaf, sliced
• 2 burrata cheese, torn
• 2 - 3 tbsp balsamic glaze
• 1 cup basil leaves, roughly chopped
• 8 prosciutto slices

Instructions

1. Preheat the oven to 200˚C (fan-forced). In an oven-safe dish, combine cherry tomatoes, garlic, oil and a pinch of salt and black pepper, then bake for 20-30 minutes, or until the tomatoes are soft and jammy.
2. Brush the ciabatta slices with oil and place a chargrill pan over medium-high heat. Grill the bread slices until toasted to your liking.
3. Divide the ciabatta toasts between plates and top with burrata, roasted tomatoes, a drizzle of balsamic glaze, basil leaves and some prosciutto.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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