To me, nothing says warm weather more than creamy burrata & fresh sweet tomaotes. I am always looking for more ways to cook with burrata, & this easy little appatizer has quickly become one of my favourites. The best part is, the garlic & tomatoes can be roasted the day ahead & stored in the fridge until needed – just be sure to bring them to room temperature before you start building the crostinis.

Makes 6

Ingredients:

1 French bread stick

80g Jamon Serrano

200g Perino tomatoes

1 Fresh burrata ball

2 Small garlic heads

3 Tablespoons extra virgin olive oil

Freshly cracked black pepper & sea salt to taste

Method:

Preheat oven to 180c.

Add the tomatoes to a small, oven safe dish & drizzle over half a tablespoon of olive oil, freshly cracked black pepper & sea salt.

Toss the tomatoes so everything is coated & place in the oven for 25-30 minutes or until wrinkly. Toss halfways through cooking.

Slice 3cm off each head of unpeeled garlic so that the cloves are somewhat exposed.

Place each head on an individual sheet of aluminuim foil (just big enough to wrap each head in).

Drizzle lightly with olive oil & season with salt & pepper.

Wrap each head of garlic tightly in the foil, place on a small baking tray & cook in the oven for 55-60 minutes or until soft & slightly caramalised.

When the tomatoes are cooked, remove from oven & set aside to cool.

Remove burrata from fridge & place on bench to bring to room temperature.

Once the garlic is cooked, remove from foil & allow to cool to the touch.

Gently squeeze the garlic releasing all of the roasted garlic onto a small plate. Use the back of a spoon to squish into a paste & set aside.

Slice the bread stick diagonally into 2.5cm slices.

Set a large pan over medium high heat, adding the remaining olive oil.

Add the sliced bread to the pan & cook until lightly charred on both sides.

Remove bread from pan & spread half a teaspoon of garlic paste onto each slice.

Tear the ham & place on top of the garlic.

If necessary, warm the buratta under a warm tap for a couple of seconds.

Tear the burrata into long thick strands & place on the toasts.

Add the tomatoes, squeezing slightly to realease a little of the juice.

Top with freshly cracked pepper, sea salt & small basil leaves & enjoy!

Best served at room temperature or warm.