Ciabatta Loaf
Our Italian ciabatta loaf must be seen and eaten to be believed. A large, soft, and mouthwatering ciabatta loaf perfect for sandwiches, bacon and eggs, or drizzled with olive oil. The best ciabatta loaf outside of Italy.
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Burrata Ciabatta
There is nothing more simple and decadent than a creamy burrata draped over great quality toasted bread.
That is, until you pair it with salty prosciutto and dress the whole delicious tower with sweet and spicy chilli honey. Use this recipe as an easy lunch recipe served with dressed greens, create small versions and serve as a canape or serve them up as is for a brilliant brunch option.
| Serves | 4 | Prep Time | 15 mins | Cook Time | 5 mins |
Ingredients
- 4 slices Il Granino Ciabatta,
toasted and torn in half - 250g fresh burrata
- 8 small slices of prosciutto
- Fresh basil leaves to garnish
Chilli Honey
- ⅔ cup honey
- 2 tbsp red chilli flakes
- 1 tbsp lemon zest (optional)
Method
Chilli Honey
Warm honey gently in the microwave or in a small saucepan on the stovetop over medium heat. Stir through chilli flakes, and zest if using, then allow to infuse whilst preparing ciabatta. This can be done well ahead of time.
Assembly
Lay ciabatta out on a platter.
Fold prosciutto slices on top of each piece of toasted ciabatta.
Divide burrata evenly across the ciabatta to top prosciutto.
Drizzle with warmed chilli honey and finish with fresh basil leaves.
Cook’s Notes
As an alternative to the chilli honey you could serve with balsamic glaze or vino cotto.
