Preheat oven to 375 degrees. Cut off a thin slice from the top of a garlic bulb to expose ends of individual cloves. Remove any loose, papery outer layers. Place garlic bulb, cut side up, on a sheet of foil. Drizzle with 1-1/2 tsp. olive oil. Wrap in foil. Place in a small baking pan. Bake for 35 to 40 minutes or until garlic is brown and soft; set aside.
Recipe
Primary Media
Description
Nestle layers of veggies and creamy Burrata cheese in a toasted ciabatta bread for a party-size Italian-inspired sandwich. Pair this with our Smoky Tomato Soup.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 medium bulb garlic | ||
3 tsp. plus 3 Tbsp. Gustare Vita olive oil, divided | ||
¼ c. marinated artichoke hearts, drained | ||
½ (8-oz.) container DeLallo seasoned pitted olive medley, drained | ||
½ c. julienne-cut sun-dried tomatoes, chopped | ||
3 tbsp. Gustare Vita white wine vinegar, divided | ||
¼ tsp. Hy-Vee salt, plus additional to taste | ||
1 (8-oz.) pkg. sliced baby bella mushrooms | ||
1 large shallot, finely chopped | ||
1 (21-oz.) loaf Hy-Vee Bakery unsliced ciabatta bread | ||
1 (8-oz.) container Burrata cheese, drained | ||
2 tsp. Hy-Vee Italian seasoning | ||
1 ½ c. lightly packed arugula | ||
2 tbsp. lemon herb aioli |
Things To Grab
- Aluminum foil
- Small baking pan
- Food processor
- Medium nonstick skillet
- Large rimmed baking pan
- Small bowl
Directions
Meanwhile, place artichokes, olives, sundried tomatoes, 1 Tbsp. vinegar and 1/4 tsp. salt in a food processor. Cover and pulse until coarsely chopped.
Heat 1 Tbsp. olive oil in medium nonstick skillet over medium heat. Add mushrooms and shallot; cook for 5 to 6 minutes or until mushrooms are golden brown. Add 1 Tbsp. vinegar; cook for 30 to 60 seconds or until vinegar evaporates, stirring frequently. Season to taste with salt.
Place oven rack 6 in. from heat; preheat broiler to HIGH. Line a large rimmed baking pan with foil; set aside. Cut ciabatta horizontally in half. Remove soft bread from the inside of ciabatta halves; reserve bread for another use. Place ciabatta halves, cut sides up, in prepared baking pan. Drizzle each half with 1 Tbsp. olive oil.
Remove garlic from foil; carefully squeeze the base of each garlic clove and push it up and out of its paper husks into a small bowl; mash with a fork until a paste forms. Spread garlic paste in each bread half. Broil for 2 to 3 minutes or until bread is golden and crisp.
To assemble, spread olive mixture in the bottom bread half; spread with burrata. Top with mushrooms; drizzle with remaining 1 Tbsp. vinegar and 1-1/2 tsp. olive oil. Sprinkle with Italian seasoning; top with arugula.
Spread aioli in top bread half. Press top and bottom halves of loaf together to form a sandwich. Cut into serving pieces to serve.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 30mg
- Sodium: 1170mg
- Total Carbohydrates: 52g
- Protein: 14g