Fresh prickly pear and burrata on sourdough with Coppa and herb olive oil – Pasch du Plooy

Autumn is such a lovely season – the air becoming crisp, leaves changing colour, beautiful sunsets to enjoy here in South Africa. This recipe, a collaboration with the talented Chef Pasch du Plooy, celebrates this season in all its glory. It is also the perfect companion to our Chenin Blanc.

Ingredients

2 slices of good quality sourdough bread
2 x ripe prickly pears, peeled
1 x burrata or fior di latte
100g x local cured Coppa, try Richard Bosman or Farmer Angus (available online or at Checkers)
2 sprigs fresh basil, extra for serving
2 sprigs fresh mint, extra for serving
Sprig of rosemary
50ml olive oil
25ml honey
Sea salt and pepper
1 whole clove garlic

Method

Peel the clove of garlic and lightly rub the sourdough bread with the garlic clove, make sure to get the garlic on both sides of the bread, this really elevates the flavour of the sourdough.
Lightly brush the bread with olive oil and grill both sides on a grill pan until lightly toasted and golden brown.
While the bread is toasting away on the grill, cut your prickly pears in 4 slices each and set aside.
Take about two leaves each of the basil, mint and rosemary, finely chop the herbs and mix into the olive oil.

You are now ready to assemble your sourdough .

Place you toasted sourdough at the bottom of your plate and drizzle with your herb oil.
Now place two pieces of Coppa on the bruschetta, making sure to cover the entire slice of bread, add an extra slice if needed, this will keep the toasted sourdough from getting soggy.
Now break the burrata evenly and space on the Coppa.
Add your sliced prickly pears evenly on the cheese.
Now drizzle with a little balsamic, honey and your herb olive oil.

Chef’s Notes: Green or yellow prickly pears work best.

Leave a Reply

Scroll to top
0
Your Cart
  • No products in the cart.