Hoofdgerecht
Crispy Ciabatta Open Sandwich with Pesto, Burrata and Garlicky Roasted Tomatoes
35 minVoor 2Nutri-Score C€€
C
35 min
35 minCrispy Ciabatta Open Sandwich with Pesto, Burrata and Garlicky Roasted Tomatoes
recept van
Margie Nomura
@desertislanddishes
5 recepten
7 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
ciabatta (cut in half lengthways)Bakkerij1 stuk
olive oil (for drizzling)Voorraadkast45 ml
garlic (1 clove halved for rubbing, 3 cloves finely grated)Groente en fruit4 stukken
cherry tomatoes (halved)Groente en fruit250 g
basil (fresh leaves)Groente en fruit30 g
pine nuts (lightly toasted)Noten en zaden30 g
parmesan (finely grated)Zuivel30 g
burrata (drained)Zuivel200 g- balsamic glaze (for drizzling)Voorraadkast15 ml
salt (to taste)Kruiden en specerijen3 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
651kcal
- Koolhydraten
- 53 g
- Eiwitten
- 23 g
- Vetten
- 39 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Keukenmachine
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Toast the ciabatta
- Drizzle the ciabatta halves with olive oil.
- Bake until crispy and golden.
- Stap 4
Rub with garlic
- Rub the cut side of the halved garlic clove over the warm crispy ciabatta.
- Stap 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.