Ingredients
85g prosciutto, torn
¼ cup olive oil
3 tbsp apple cider vinegar
2 tsp honey (or maple syrup)
Salt and pepper, to taste
Chili flakes (optional)
225g fresh burrata cheese
2 cups cherry tomatoes, halved
1 cup fresh basil, thinly sliced
6 tbsp salted butter
½ cup feta cheese, crumbled
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1 loaf ciabatta bread, halved lengthwise
2 cloves garlic, halved
Method
Preheat the oven to 200°C. Line a baking tray with baking paper. Arrange the prosciutto in an even layer. Transfer to the oven and cook for 8-10 mins, until the prosciutto is just crisping up. In a bowl, whisk together the olive oil, vinegar, honey, salt, pepper, and chili flakes (if using). Next, add the tomatoes and basil, tossing with the dressing. In a bowl, mix together the butter, feta, thyme, parsley, and a pinch of salt and pepper. Set a grill pan to medium-high heat. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 mins or until light grill marks appear. Remove and rub each half with 1 garlic clove, then spread the butter mix onto the grilled bread. Return to the grill and cook, cut side up until warmed through, around 3-5 mins. Break the burrata cheese over the warm grilled bread. Spoon over the tomatoes, top with fresh basil, prosciutto, and extra crumbled feta.
Slice and serve!
