Deliciously moist with juicy pieces of fresh cherries dotted throughout, this Choc-Cherry olive oil bundt cake is a must-try for any cherry and chocolate lover. Cherry season is such an exciting time, for many of us, it is synonymous with…
Garlic bread but make it ✨ fancy ✨
Our new Caprese Garlic Bread with Prosciutto is the ultimate entertainer’s dish. Your lunch or dinner guests will love it, and you’ll love how easy it is to prepare!
- 85g prosciutto, torn
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 2 tsp honey (or maple syrup)
- Salt and pepper, to taste
- 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
- Preheat the oven to 200°C. Line a baking tray with baking paper. Arrange the prosciutto in an even layer. Transfer to the oven and cook for 8-10 mins, until the prosciutto is just crisping up.
- In a bowl, whisk together the olive oil, vinegar, honey, salt, pepper, and chili flakes (if using). Next, add the tomatoes and basil, tossing with the dressing.
- In a bowl, mix together the butter, feta, thyme, parsley, and a pinch of salt and pepper.
- Set a grill pan to medium-high heat. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 mins or until light grill marks appear. Remove and rub each half with 1 garlic clove, then spread the butter mix onto the grilled bread. Return to the grill and cook, cut side up until warmed through, around 3-5 mins.
- Break the burrata cheese over the warm grilled bread. Spoon over the tomatoes, top with fresh basil, prosciutto, and extra crumbled feta.
- Slice and serve!