Number of servings : 4 Sandwiches
Type of meal : | Sandwiches | Sandwiches
Special diet :
3 to 4 garlic cloves, sliced, plus 2 whole garlic cloves for rubbing bread
11⁄2 tablespoons olive oil, plus more for drizzling
8 ounces cherry tomatoes
Salt and freshly ground black pepper, to taste
4 slices sourdough bread
1 pound burrata cheese, cut into 1⁄4-inch slices
4 ounces (1⁄2 cup) chickpeas
4 slices prosciutto
- Preheat oven to 500°F. In a skillet, add garlic and 1 cup cold water; cover and bring to a boil over medium heat. Drain garlic and return to pan; 1 cup cold water, cover, and bring to a boil again; remove from heat. Drain water and pat garlic dry. In the same pan, heat oil over medium heat and fry 1 to 2 minutes, being careful not to burn it.
- Spread cherry tomatoes on a baking sheet. Drizzle with a little olive oil, salt, and pepper and roast 10 minutes. Remove from oven and let cool. Toss with chickpeas and salsa verde.
- Grill or toast bread slices. Transfer to a serving plate and rub with garlic. Place 2 to 3 cheese slices on each bread slice. Top each with one-quarter of the tomato-chickpea mixture and 1 slice prosciutto. Sprinkle with fried garlic chips.
Makes 4 open-faced sandwiches