Ciabatta with Caponata and Burrata
This Sicilian inspired ciabatta is a Mediterranean feast that is easy to prepare and serve; the caponata can be fully prepared during mise-en-place and you can assemble the sandwich in a wink.
Ingredients
Caponata
-
Red capsicums 2 x
-
Yellow capsicums 2 x
-
Eggplants 2 x
-
Olive oil 4 tbsp
-
Salt and Pepper
-
Celery Sticks 2 x
-
Red Onion 1 x
-
Cherry Tomatoes 250 g
-
Vinegar 4 tbsp
-
Sugar 1 tbsp
Before serving
-
Pine nuts 40 g
-
ciabbatta's 10 x
-
burrata's 3 x
-
Basil Leaves 15 g
Preparation
-
Caponata
- Roast the capsicums in the oven until their skin blackens and leave to cool.
- Remove the skin and seeds and cut in pieces.
- Cut the capsicums lengthwise in half and slice. Fry in olive oil until brown and tender and season with salt and pepper.
- Slice the onion in rings and add to the eggplant.
- Clean the celery sticks and slice. Half the cherry tomatoes. Add to the eggplant with the capsicums.
- Add the vinegar and the sugar, season to taste.
-
Before serving
- Toast the pine nuts.
- Slice the ciabatta's open and fill with caponata and burrata.
- Garnish with toasted pine nuts and basil leaves and freshly ground black pepper.
