Whole Loaf Ham Bruschetta

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

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.

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

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

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

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

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

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

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

To finish, garnish the loaf with basil leaves.

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

Slice it and enjoy!