Caprese Garlic Bread with Prosciutto
Recipe by Bonnie Coumbes for Australian Truss Tomatoes Crispy, buttery and bursting with fresh flavour, this truss tomato galette is a family favourite.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
Ingredients
- 85g prosciutto, torn
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 2 tsp honey (or maple syrup)
- Salt
- pepper
- Chili flakes (optional)
- 225g fresh burrata cheese
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil, thinly sliced
- 6 tbsp salted butter
- ½ cup feta cheese, crumbled
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1 loaf ciabatta bread, halved lengthwise
- 2 cloves garlic, halved
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