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Ciabatta with Caponata and Burrata

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.

Ciabatta with Caponata and Burrata – Recipe
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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

Preparation

  1. 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.

  2. 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.