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| Burrata with slow roasted tomatoes and salami crumbs |
Rich, roasted tomatoes, soft creamy cheese and the crispy, slightly salty crumbs make this a favourite light summer dinner for sharing. Serve with lots of crusty bread
Serves 4-6
Burrata with slow roasted tomatoes and salami crumbs ingredients: 6 large vine tomatoes. olive oil. sea salt and freshly ground pepper. 30 grams fennel salami. 2 tablespoons olive oil. 1 cup small pieces ripped sourdough bread, crusts removed. 1 clove garlic, crushed. 2 tablespoons chopped basil. 12 slices prosciutto. handful of rocket leaves. 2 burrata or large mozzarella in whey, drained (we used burrata from II Casaro). 2 tablespoons basil pesto. fresh basil leaves
Burrata with slow roasted tomatoes and salami crumbs recipe: Preheat the oven to 150C. Halve the tomatoes and place cut side up on a lined baking tray. Drizzle with a little oil and season. Roast for about 1 and 1/2 hours until lightly shrivelled but still juicy. Cool
Crumbs: Chop the salami into small pieces. Heat the olive oil and fry the salami until lightly golden and crisp. Transfer to kitchen towels leaving the oil in the pan. Add the breadcrumbs to the hot oil and cook, stirring often, until golden then add the garlic and basil and cook for another 1-2 minutes. Drain on kitchen towels then toss with the salami
To serve: Arrange the prosciutto, tomatoes and burrata on a large board or platter and scatter over the rocket. Thin the pesto with a little water if it's very thick, then spoon over the burrata and tomatoes. Top with the salami crumbs and garnish with basil, a drizzle of olive oil and freshly ground pepper. By then, the burrata with slow roasted tomatoes is ready
