Yields8 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Whole Loaf Ham Bruschetta

Ingredients

 1 l Vegetable oil
 400 g Cherry tomatoes
 2 Garlic heads, cloves peeled
 4 tbsp Olive oil
 2 Burrata
 1 Ciabatta loaf
 Salt and Pepper to taste
 2 tbsp Balsamic glaze
 24 Basil leaves

Method

1

Preheat the oven to 150°C then line a large baking tray with baking paper.

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.

3

Remove tomatoes and garlic cloves from the oven and set aside to cool.

4

Slice the ciabatta bread horizontally then lay on the lined baking tray, cut side up and drizzle with olive oil.

5

Grill the ciabatta slices for five minutes or until golden brown and crispy, then lay on a chopping board.

6

To garnish, tear the burrata and lay down in chunks on the ciabatta.

7

Organically fold the D'Orsogna Champagne Leg Ham between the burrata pieces in small pockets until the entire loaf has been covered.

8

Add confit tomatoes and garlic cloves on top, between the slices of D’Orsogna Ham and burrata.

9

Drizzle with the balsamic glaze and season generously with salt and pepper.

10

To finish, garnish the loaf with basil leaves.

11

Repeat step 6 to 10 for the other half of ciabatta.

12

Slice it and enjoy!

Ingredients

 1 l Vegetable oil
 400 g Cherry tomatoes
 2 Garlic heads, cloves peeled
 4 tbsp Olive oil
 2 Burrata
 1 Ciabatta loaf
 Salt and Pepper to taste
 2 tbsp Balsamic glaze
 24 Basil leaves

Directions

1

Preheat the oven to 150°C then line a large baking tray with baking paper.

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.

3

Remove tomatoes and garlic cloves from the oven and set aside to cool.

4

Slice the ciabatta bread horizontally then lay on the lined baking tray, cut side up and drizzle with olive oil.

5

Grill the ciabatta slices for five minutes or until golden brown and crispy, then lay on a chopping board.

6

To garnish, tear the burrata and lay down in chunks on the ciabatta.

7

Organically fold the D'Orsogna Champagne Leg Ham between the burrata pieces in small pockets until the entire loaf has been covered.

8

Add confit tomatoes and garlic cloves on top, between the slices of D’Orsogna Ham and burrata.

9

Drizzle with the balsamic glaze and season generously with salt and pepper.

10

To finish, garnish the loaf with basil leaves.

11

Repeat step 6 to 10 for the other half of ciabatta.

12

Slice it and enjoy!

Whole Loaf Ham Bruschetta