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Crispy Ciabatta Open Sandwich with Pesto, Burrata and Garlicky Roasted Tomatoes
35 Min.Für 2Nutri-Score C€€
C
35 Min.
35 Min.Crispy Ciabatta Open Sandwich with Pesto, Burrata and Garlicky Roasted Tomatoes
rezept von
Margie Nomura
@desertislanddishes
5 Rezepte
7 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
ciabatta (cut in half lengthways)Backwaren1 Stück
olive oil (for drizzling)Vorräte45 ml
garlic (1 clove halved for rubbing, 3 cloves finely grated)Obst & Gemüse4 Stücke
cherry tomatoes (halved)Obst & Gemüse250 g
basil (fresh leaves)Obst & Gemüse30 g
pine nuts (lightly toasted)Nüsse & Samen30 g
parmesan (finely grated)Milchprodukte30 g
burrata (drained)Milchprodukte200 g- balsamic glaze (for drizzling)Vorräte15 ml
salt (to taste)Gewürze3 g
black pepper (freshly ground)Gewürze1 g
pro Portion
Nährwerte
651kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 23 g
- Fett
- 39 g
was Sie verwenden
Utensilien
Backofen
Backblech
Küchenmaschine
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the garlicky tomatoes
- Heat the oven to 200 °C.
- Toss the cherry tomatoes with the grated garlic, a drizzle of olive oil, salt and pepper on a baking tray.
- Roast until jammy and slightly caramelised.
- Schritt 2
Make the pesto
- Blitz the basil, toasted pine nuts, parmesan and a little olive oil in a food processor.
- Season with salt and pepper and blend to a coarse paste.
- Schritt 3
Toast the ciabatta
- Drizzle the ciabatta halves with olive oil.
- Bake until crispy and golden.
- Schritt 4
Rub with garlic
- Rub the cut side of the halved garlic clove over the warm crispy ciabatta.
- Schritt 5
Assemble the sandwiches
- Spread the pesto over the ciabatta.
- Tear the burrata on top and spoon over the roasted tomatoes.
- Finish with balsamic glaze, basil leaves and a little olive oil.