Ciabatta with Burrata, Figs, Ham and Truffle Oil

Gourmet Breakfast dish preparation method

1. Prepare the Ingredients:

   • Ciabatta: Use a freshly baked sourdough artisan ciabatta. Slice it in half horizontally.

   • Jamon Serrano: Choose high-quality, thinly sliced Jamon Serrano.

   • Rucola (Arugula): Wash and dry the rucola.

   • Burrata Cheese: Ensure the burrata is fresh and creamy.

   • Figs: Use fresh figs.

   • Truffle Paste: Have your truffle paste ready for spreading.

   • Truffle Oil: Have your truffle oil ready for drizzling.

2. Warm the Ciabatta:

   • Preheat your oven to 180°C (350°F).

   • Place the ciabatta halves on a baking sheet and warm them in the oven for about 5-7 minutes until they are crusty and warm.

3. Cook the Figs:

   • Heat a small amount of butter in a pan over medium heat.

   • Slice the fresh figs in half and place them cut side down in the pan.

   • Cook the figs for about 2-3 minutes until they are slightly softened and caramelized. This will enhance their natural sweetness and add a rich, buttery flavor.

4. Assemble the Ciabatta:

   • Spread the Truffle Paste: Spread a thin layer of truffle paste on the bottom half of the warm ciabatta.

   • Spread the Burrata: Generously spread the creamy burrata cheese over the truffle paste.

   • Add the Jamon Serrano: Layer thin slices of Jamon Serrano over the burrata.

   • Top with Rucola: Add a handful of fresh rucola on top of the Jamon Serrano.

   • Add the Figs: Place the slightly cooked figs over the rucola.

   • Drizzle with Truffle Oil: Finish with a light drizzle of truffle oil to add an earthy, aromatic touch.

5. Serve and Enjoy:

   • Place the assembled ciabatta on a serving plate.

   • Optionally, garnish with additional fresh herbs or a sprinkle of sea salt for extra flavor.

Sourdough Ciabatta for Breakfast