Ciabatta with Caponata and Burrata

Name: Ciabatta with Caponata and Burrata
Yield: 10
Ingredients: 2.0x Red capsicums; 2.0x Yellow capsicums; 2.0x Eggplants; 4.0tbsp Olive oil; 0.0 Salt And Pepper; 1.0x Red Onion; 2.0x Celery Sticks; 250.0g Cherry Tomatoes; 4.0tbsp Vinegar; 1.0tbsp Sugar; 40.0g Pine nuts; 10.0x ciabbatta's; 3.0x burrata's; 15.0g Basil leaves

Ciabatta with Caponata and Burrata – Recipe

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.

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Caponata

Red capsicums 2.0 x
Yellow capsicums 2.0 x
Eggplants 2.0 x
Olive oil 4.0 tbsp
Salt And Pepper
Red Onion 1.0 x
Celery Sticks 2.0 x
Cherry Tomatoes 250.0 g
Vinegar 4.0 tbsp
Sugar 1.0 tbsp

Before serving

Pine nuts 40.0 g
ciabbatta's 10.0 x
burrata's 3.0 x
Basil leaves 15.0 g

Italian

Casual Dining

Cafe/Takeaway

Vegetables

Local Favourites

Sandwiches & Wraps

Main Meals

Snacks & Sides

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.

...

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.