“A bruschetta – basically an Italian open sandwich – enjoyed as a starter, antipasto or snack, gives you the opportunity to really celebrate seasonal produce at its best,” says chef Jamie Oliver.
“It’s a bold and confident move to simply put something extraordinary on toast and serve it up to kick off a dinner party – what a wonderful thing.”
Here’s how to make his fancy burrata version…
Burrata bruschetta with sweet and sour roasted chicory and celery
Equipment
- Roasting tray
Ingredients
- 4 chicory white or red
- 1 head of celery
- 2 sprigs of fresh rosemary
- olive oil
- 4 oranges (juiced)
- 1 tbsp runny honey
- 1 tbsp red wine vinegar
- 4 slices sourdough bread
- 1 clove of garlic
- Extra virgin olive oil
- 200 g ball of burrata
- 2 sprigs of fresh flat-leaf parsley
- 1 fresh red chilli (optional)
- sea salt
- pepper
Method
- Preheat the oven to 200ºC. Trim the chicory and halve lengthways. Trim the celery and cut 10cm from the base, saving the top half for other cooking, and reserving the inner yellow leaves. Use a speed-peeler to remove the base and stringy outer edges, then slice lengthways 1cm thick. Place the chicory and celery in a roasting tray. Strip in the rosemary leaves, drizzle with a little olive oil, add a pinch of sea salt and black pepper and toss to coat. Roast for 25 minutes.
- Remove the tray from the oven to a high heat on the hob. Squeeze over the orange juice, drizzle over the honey and vinegar, add a splash of water and bring to the boil. Give it a stir, then carefully transfer back to the oven for a final 10 minutes, or until nice and sticky and the liquid has reduced.
- Toast the bread, halve the garlic clove and lightly rub the cut sides over the toasts, then place on your plates. Drizzle with a little extra virgin olive oil, then divide and tear over the burrata.
- Delicately spoon over the roasted chicory and celery, and drizzle over that flavour-packed dressing. Pick over the parsley leaves and reserved celery leaves. Finely slice and scatter over a little chilli before serving, if you like.
Nutrition
Jamie Cooks Italy by Jamie Oliver, photography by David Loftus, is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy).
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