6 large vine tomatoes
sea salt and freshly ground pepper
30 grams fennel salami
2 tablespoons olive oil
1 cup small pieces ripped sourdough bread, crusts removed
1 clove garlic, crushed
2 tablespoons chopped basil
12 slices prosciutto
handful of rocket leaves
2 burrata or large mozzarella in whey, drained (we used burrata from Il Casaro)
2 tablespoons basil pesto
fresh basil leaves
Preheat the oven to 150˚C.
Halve the tomatoes and place cut side up on a lined baking tray.
Drizzle with a little oil and season. Roast for about 1½ hours until lightly shrivelled but still juicy. Cool.
Crumbs: Chop the salami into small pieces. Heat the olive oil and fry the salami until lightly golden and crisp. Transfer to kitchen towels leaving the oil in the pan. Add the breadcrumbs to the hot oil and cook, stirring often, until golden then add the garlic and basil and cook for another 1-2 minutes. Drain on kitchen towels then toss with the salami.
To serve: Arrange the prosciutto, tomatoes and burrata on a large board or platter and scatter over the rocket. Thin the pesto with a little water if it’s very thick, then spoon over the burrata and tomatoes. Top with the salami crumbs and garnish with basil, a drizzle of olive oil and freshly ground pepper.