Bruschetta with cured ham on the side

Burrata bruschetta

  • serves 2
  • A little effort

The perfect starter, or a special lunch for two, this posh bruschetta recipe with creamy burrata and homemade red onion jam comes from London's Mortimer House restaurant

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Serve our burrata bruschetta for a posh Sunday lunch, then check out our classic bruschetta, white bean bruschettabroad bean bruschetta and more vegetarian starter recipes.  

This recipe serves two but you can easily double it if you’re cooking for four.

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Ingredients

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

RED ONION JAM

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

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.

More bruschetta ideas

White Bean Bruschetta Recipe

Nutritional Information

  • Kcals 956
  • Fat 66.4g
  • Saturates 26.1g
  • Carbs 80g
  • Sugars 19.6g
  • Fibre 6.5g
  • Protein 38g
  • Salt 4.2g
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