Ingredients

(Serves 2 for lunch or 4 for aperitivo)

Focaccia

50g basil pesto

1 batch of my focaccia bread

Burrata Caprese

200g burrata

400g mixed vine & cherry tomatoes

A handful of basil leaves

Lots of olive oil

A drizzle of balsamic vinegar

To Serve

50g salami - I love an Italian fennel salami

50g prosciutto

Prep It

Make a batch of my garlic butter focaccia (recipe here) but instead of finishing with garlic butter you are going to dollop over the pesto and press it down into the dough just before baking! YUM.

Bake It

Cook focaccia as per recipe instructions.

Make It

Get your burrata, salami and prosciutto out of the fridge at least an hour before using. Room temp insures the flavours sing!

Halve little tomatoes, quarter larger ones and maybe even keep some small ones whole. Odd shapes are a beautiful thing here!

Place tomatoes on your plate and plonk the burrata in the middle. Drizzle over lots of olive oil and a little shower of balsamic. Sprinkle over lots of sea salt and a little pepper. Garnish with basil and let your mouth water!

Serve salami and prosciutto on another plate.

Slice freshly baked bread and get EXCITED.

Eat It!

Outside, or at the beach or at the kitchen counter if like me you can hardly wait!