Ingredients:
320g D'Orsogna Champagne Leg Ham 4 Pack
400g cherry tomatoes
2 heads of garlic, cloves peeled
1L vegetable oil
1 ciabatta loaf
4 tbsp olive oil
2 burrata
salt
pepper
2 tbsp balsamic glaze
24 basil leaves
Method:
STEP 1: Preheat the oven to 150°C then line a large baking tray with baking paper.
STEP 2: Place the tomatoes and garlic cloves into a shallow baking dish, creating an even layer, then cover with the vegetable oil. Place into the oven to bake for 40 minutes.
STEP 3: Remove tomatoes and garlic cloves from the oven and set aside to cool.
STEP 4: Slice the ciabatta bread horizontally then lay on the lined baking tray, cut side up and drizzle with olive oil.
STEP 5: Grill the ciabatta slices for five minutes or until golden brown and crispy, then lay on a chopping board.
STEP 6: To garnish, tear the burrata and lay down in chunks on the ciabatta.
STEP 7: Organically fold the D'Orsogna Champagne Leg Ham between the burrata pieces in small pockets until the entire loaf has been covered.
STEP 8: Add confit tomatoes and garlic cloves on top, between the slices of D’Orsogna Ham and burrata.
STEP 9: Drizzle with the balsamic glaze and season generously with salt and pepper.
STEP 10: To finish, garnish the loaf with basil leaves.
STEP 11: Repeat step 6 to 10 for the other half of ciabatta.
STEP 12: Slice it and enjoy!
