Cooking Instructions
1.
Cook the
ciabatta (1 loaf)
according to packet instructions, allow to cool slightly, then cut into 1cm thick slices.
2.
Meanwhile, roughly chop the
tomatoes (4)
and half of the
basil leaves (1/2 bunch)
, place into a bowl, season with salt and pepper and drizzle with a touch of extra virgin olive oil. Allow to sit for 10-15 minutes to allow the flavours to marinate.
3.
Heat a griddle pan until smoking hot.
4.
Drizzle each slice of ciabatta with olive oil and place on the griddle for a couple of minutes each side until toasted and charred. (Alternatively, simply toast the slices, then drizzle with oil.)
5.
Spread each slice of toasted bread with
'nduja paste (85 g)
and top with a spoonful of the chopped tomatoes and the
burrata (1)
.
6.
Serve with a few torn
fresh basil leaves (1/2 bunch)
and black pepper.