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Crispy Ciabatta Open Sandwich with Pesto, Burrata and Garlicky Roasted Tomatoes
35 minServes 2Nutri-Score C€€
C
35 min
35 minCrispy Ciabatta Open Sandwich with Pesto, Burrata and Garlicky Roasted Tomatoes
what you need
Ingredients
ciabatta (cut in half lengthways)Bakery1 piece
olive oil (for drizzling)Pantry45 ml
garlic (1 clove halved for rubbing, 3 cloves finely grated)Produce4 pieces
cherry tomatoes (halved)Produce250 g
basil (fresh leaves)Produce30 g
pine nuts (lightly toasted)Nuts & seeds30 g
parmesan (finely grated)Dairy30 g
burrata (drained)Dairy200 g- balsamic glaze (for drizzling)Pantry15 ml
salt (to taste)Spices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
651kcal
- Carbs
- 53 g
- Proteins
- 23 g
- Fat
- 39 g
what you’ll use
Tools
Oven
Baking tray
Food processor
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Toast the ciabatta
- Drizzle the ciabatta halves with olive oil.
- Bake until crispy and golden.
- Step 4
Rub with garlic
- Rub the cut side of the halved garlic clove over the warm crispy ciabatta.
- Step 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.