Caprese Sandwich With Prosciutto And Pistachio Pesto

Make the pesto

Toast the pistachio nuts in a dry frying pan over medium-high heat until they are a light brown colour. Keep them moving to prevent burning.

Add basil leaves, Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mortar and grind until creamy.

Add the pistachio and grind until they start to break down into smaller chunks and combine. You should have a creamy yet slightly chunky consistency.

Drizzle the remaining olive oil and continue to grind until you have a creamy paste. We recommend leaving it a little rustic. (or you can use a food processor)

Roast the tomatoes and assemble

Preheat your oven to 400 degrees. In a baking dish or baking sheet, add your fresh tomatoes with olive oil, salt, pepper and thyme and toss to combine. Roast for 45 minutes to 1 hour until your tomatoes are jammy and roasted.

Assemble your sandwich. Slice the ciabatta in half and toast in a little oil in a pan until golden.

Spread your pesto on both sides and then on the bottom part of the bread, add your burrata, prosciutto, and then the confit tomatoes. Cover and slice horizontally. Serve!