Name: Burrata bruschetta
Total time: 45 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 100g coppa (capocollo) thinly sliced; 250g ball burrata; 2 figs; a drizzle runny honey; a couple of sprigs thyme; cut into 1½cm slices and toasted ciabatta; 20g hazelnuts toasted and chopped; a small bunch basil torn; extra-virgin olive oil for drizzling; 20g pickled onions; balsamic vinegar for drizzling; 500g red onions thinly sliced; 2 tbsp olive oil; 85g caster sugar; 50ml red wine vinegar; 50ml port

100g coppa (capocollo)
thinly sliced
250g ball burrata
2 figs
a drizzle runny honey
a couple of sprigs thyme
cut into 1½cm slices and toasted ciabatta
20g hazelnuts
toasted and chopped
a small bunch basil
torn
extra-virgin olive oil
for drizzling
20g pickled onions
balsamic vinegar
for drizzling

RED ONION JAM

500g red onions
thinly sliced
2 tbsp olive oil
85g caster sugar
50ml red wine vinegar
50ml port

Method

step 1
To make the red onion jam, cook the onions in the oil with a pinch of salt for 10 minutes, covered, until beginning to soften. Tip in the sugar and cook for 10 minutes more, covered, until really soft. Pour in the vinegar and port, and gently simmer for 10 minutes until the onions are jammy. Leave to cool – it will make more than you need, but will keep for a month in the fridge in a sterilised jar.
step 2
An hour before serving, remove the coppa and burrata from the fridge to come to room temperature. Heat the oven to 200C/ fan 180C/gas 6. Roughly tear or chop the burrata.
step 3
Quarter the figs lengthways and drizzle with honey. Scatter with the thyme, some black pepper and a pinch of salt, then put on a baking tray and warm through for a few minutes in the oven.
step 4
Spread the ciabatta with some onion jam, then top with the burrata, hazelnuts, basil, a little more pepper and a drizzle of extra-virgin olive oil. Spoon over the warm figs and any juices. Arrange on a tray with the coppa and pickled onions on the side, and drizzle with balsamic vinegar just before serving.