Ciabatta with grilled peppers, burrata, prosciutto crudo and caramelised mushrooms
Transport your taste buds to Italy with our toasted ciabatta packed with grilled peppers, creamy burrata, savoury prosciutto, and caramelised mushrooms in every bite. Buon appetito!
Preparation
Step 1
2 ciabattas – 150 g Greek yoghurt – 1 garlic clove – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp chopped basil – 1 tbsp thyme leaves – 30 g spinach leaves – ½ lemon – 1 tsp honey
Cut the ciabatta in half lengthwise. Grill on the cut side.
Mix the yoghurt, crushed garlic, Kikkoman Soy Sauce, herbs, lemon juice and honey into a smooth paste.
Spread on the grilled side of the ciabatta.
Step 2
½ red pepper – 1 tbsp olive oil – 1 tsp butter – 100 g mushrooms – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp honey
Cut the red pepper into wide strips. Brush with olive oil and grill. Set aside.
Cut the mushrooms into quarters. Heat the butter in a pan, add the mushrooms and fry for 2 minutes over a high heat. Add the Kikkoman Soy Sauce and honey. Reduce the heat and fry for a further 1 minute until the mushrooms caramelise.
Step 3
125 g burrata – 100 g prosciutto crudo
Place the grilled pepper, burrata, ham and mushrooms on the ciabatta with herb paste. Cover with the other half of the bun.
Recipe-ID: 1307
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
2 ciabattas – 150 g Greek yoghurt – 1 garlic clove – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp chopped basil – 1 tbsp thyme leaves – 30 g spinach leaves – ½ lemon – 1 tsp honey
Cut the ciabatta in half lengthwise. Grill on the cut side.
Mix the yoghurt, crushed garlic, Kikkoman Soy Sauce, herbs, lemon juice and honey into a smooth paste.
Spread on the grilled side of the ciabatta.
½ red pepper – 1 tbsp olive oil – 1 tsp butter – 100 g mushrooms – 2 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp honey
Cut the red pepper into wide strips. Brush with olive oil and grill. Set aside.
Cut the mushrooms into quarters. Heat the butter in a pan, add the mushrooms and fry for 2 minutes over a high heat. Add the Kikkoman Soy Sauce and honey. Reduce the heat and fry for a further 1 minute until the mushrooms caramelise.
125 g burrata – 100 g prosciutto crudo
Place the grilled pepper, burrata, ham and mushrooms on the ciabatta with herb paste. Cover with the other half of the bun.
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