Plat
Crispy Ciabatta Open Sandwich with Pesto, Burrata and Garlicky Roasted Tomatoes
35 minPour 2Nutri-Score C€€
C
35 min
35 minCrispy Ciabatta Open Sandwich with Pesto, Burrata and Garlicky Roasted Tomatoes
recette de
Margie Nomura
@desertislanddishes
5 recettes
7 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
ciabatta (cut in half lengthways)Boulangerie1 morceau
olive oil (for drizzling)Épicerie45 ml
garlic (1 clove halved for rubbing, 3 cloves finely grated)Fruits et légumes4 morceaux
cherry tomatoes (halved)Fruits et légumes250 g
basil (fresh leaves)Fruits et légumes30 g
pine nuts (lightly toasted)Fruits à coque et graines30 g
parmesan (finely grated)Produits laitiers30 g
burrata (drained)Produits laitiers200 g- balsamic glaze (for drizzling)Épicerie15 ml
salt (to taste)Épices3 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
651kcal
- Glucides
- 53 g
- Protéines
- 23 g
- Lipides
- 39 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Robot multifonction
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Toast the ciabatta
- Drizzle the ciabatta halves with olive oil.
- Bake until crispy and golden.
- Étape 4
Rub with garlic
- Rub the cut side of the halved garlic clove over the warm crispy ciabatta.
- Étape 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.