Ingredients
12 total- 3 mozzarella balls, torn into chunks
- 2 garlic cloves, crushed or grated
- 4 heaped tbsp crème fraîche
- 2 tbsp olive oil (approx.), plus 1 tsp
- 190g mini cooking chorizo sausages, cut in half
- 1 (400g) tin chickpeas, drained
- 1 tsp cumin seeds
- 2 tsp tomato purée
- 3 flame-roasted peppers (from a jar), sliced into thin ribbons
- 1 lemon, zested and juiced
- 4 thick slices bread, cut into pieces
- 3 flat-leaf parsley sprigs, leaves picked
Method
6 stepsStep 1
Put the mozzarella and garlic in a dish; season. Stir in the crème fraîche. Cover and chill the ‘burrata’ for at least 30 mins or up to 24 hrs. Remove from the fridge 30 mins before serving.
Step 2
Preheat the oven to 200°C/180°C fan/gas 6. Heat 1 tsp oil in a large frying pan over a medium heat. Add the chorizo and fry for 8-10 mins, until browned all over. Remove from the pan with a slotted spoon and set aside.
Step 3
Return the pan to a medium heat and add the chickpeas. Cook for 3 mins in the chorizo oil, tossing occasionally. Add a pinch of salt and the cumin and cook for 2 mins more, until crispy. Add the tomato purée, mix and cook for a final min. Tip into a bowl and set aside.
Step 4
Return the pan to the heat with the peppers and lemon juice for 2 mins.
Step 5
Put the bread on a baking sheet and drizzle over 1-2 tbsp oil. Bake for 4 mins, then turn and bake for 2 mins more, until golden.
Step 6
Spoon the ‘burrata’ onto a serving dish. Pile the rest of the ingredients on top and serve with the toasts on the side for everyone to dig in.