recipes
Toasted ciabatta with red pesto tartufo garlic mushrooms and burrata
2025-04-04
Ingredients
1 tbsp garlic butter
1 tbsp finely chopped onion
2 Portobello mushrooms, sliced
Salt and pepper to taste
1 ciabatta, cut in half
2 tbsp red pesto tartufo (SPA – Ar tartufi)
1 large red tomato, thinly sliced
Handful dressed rocket leaves
2 burrata
1 tbsp toasted pine nuts to serve
Method
Start this recipe by frying the onion in the garlic butter for 3 minutes to soften, then add in the sliced mushrooms, season with salt and pepper and cook for 3-4 minutes. Remove from the pan and place in the ciabatta and toast in the juices. When ready, place the ciabatta onto 2 serving plates and spread over the red pesto with truffle. Lay over the thinly sliced tomatoes, spoon over the sautéed mushrooms and top with the dressed rocket leaves. Place the burrata on top, sprinkle over the toasted pine nuts, drizzle over extra virgin olive oil and serve.
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