- serves 4 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
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
- 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.
- Brush the ciabatta slices with oil and place a chargrill pan over medium-high heat. Grill the bread slices until toasted to your liking.
- 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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