![The New Caprese: Burrata Mozzarella, Figs, Roast Tomatoes And Serrano Ham](/on/demandware.static/-/Sites-LCAU-Library/default/dwd20b4451/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000001331_ENG.png)
Main ingredients
- Vegetables
Ingredients
Method
Ingredients
- 5 – 6 large tomatoes
- 1 tablespoon caster sugar
- Sea salt, to sprinkle
- 1 – 2 Burrata balls
- 8 gigs
- Fresh oregano
- 100g Serrano ham
- Sea salt and freshly ground black pepper, to season
For the smokey paprika oil:
- 1- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 2 teaspoons smoked paprika
- pinch of dried chilli
- 1 tablespoon red wine vinegar
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Method
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1For the smokey paprika oil:
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2Heat olive oil, but not too hot. Add the tomato paste and continue to stir until it incorporates.
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3Remove from the heat and stir in the paprika and chilli flakes stir to combine.
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4Leave to cool slightly before drizzling.
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5For the Caprese salad:
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6Preheat your oven to 180°C (140°C Fan forced).
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7Place your halved tomatoes on a baking rack over a baking tray. Sprinkle with a caster sugar and a pinch of sea salt with a little drizzle of olive oil.
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8Roast for 15 – 20 minutes until tender but not collapsing.
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9Serve in Le Creuset dinnerware pasta bowls with torn figs, Serrano ham and burrata.
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10Enjoy seasoned and dressed with a splash of red wine vinegar and smokey paprika oil!