Burrata Bruschetta Recipe with Onion Jam | olivemagazine

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