The New Caprese: Burrata Mozzarella, Figs, Roast Tomatoes And Serrano Ham

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
The New Caprese: Burrata Mozzarella, Figs, Roast Tomatoes And Serrano Ham
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 5 – 6 large tomatoes
  • 1 tablespoon caster sugar
  • Sea salt, to sprinkle
  • 1 – 2 Burrata balls
  • 8 gigs
  • Fresh oregano
  • 100g Serrano ham
  • Sea salt and freshly ground black pepper, to season
For the smokey paprika oil:
  • 1- 2 tablespoons Tomato paste
  • 2 tablespoons Olive oil
  • 2 teaspoons smoked paprika
  • pinch of dried chilli
  • 1 tablespoon red wine vinegar

  • Method

  • 1
    For the smokey paprika oil:
  • 2
    Heat olive oil, but not too hot. Add the tomato paste and continue to stir until it incorporates.
  • 3
    Remove from the heat and stir in the paprika and chilli flakes stir to combine.
  • 4
    Leave to cool slightly before drizzling.
  • 5
    For the Caprese salad:
  • 6
    Preheat your oven to 180°C (140°C Fan forced).
  • 7
    Place your halved tomatoes on a baking rack over a baking tray. Sprinkle with a caster sugar and a pinch of sea salt with a little drizzle of olive oil.
  • 8
    Roast for 15 – 20 minutes until tender but not collapsing.
  • 9
    Serve in Le Creuset dinnerware pasta bowls with torn figs, Serrano ham and burrata.
  • 10
    Enjoy seasoned and dressed with a splash of red wine vinegar and smokey paprika oil!