Matt Moran's burrata bruschetta with roasted pumpkin

Name: Burrata bruschetta with roasted pumpkin and bresaola recipe
Yield: 4
Ingredients: ½ egg white, lightly whisked; 1 tsp caster sugar; ¼ tsp ground cumin, plus ¼ tsp extra; ¼ tsp sweet paprika, plus ¼ tsp extra; ¾ cup (80g) walnuts; 600g piece Japanese pumpkins, peeled and cut into wedges; ¼ cup (60ml) olive oil, plus extra; 1 sourdough loaf, cut into thick slices; ½ garlic clove, peeled; 3 buratta (or buffalo mozzarella) balls; 1 bunch long-leaf rocket, trimmed; 12 slices bresaola; 2 oranges, cut into segments

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 01, 2018

“Burrata is the star here; get the best you can find.” - Matt Moran.

½ egg white, lightly whisked
1 tsp caster sugar
¼ tsp ground cumin, plus ¼ tsp extra
¼ tsp sweet paprika, plus ¼ tsp extra
¾ cup (80g) walnuts
600g piece Japanese pumpkins, peeled and cut into wedges
¼ cup (60ml) olive oil, plus extra
1 sourdough loaf, cut into thick slices
½ garlic clove, peeled
3 buratta (or buffalo mozzarella) balls
1 bunch long-leaf rocket, trimmed
12 slices bresaola
2 oranges, cut into segments

Method

1.

Preheat oven to 160°C. Line 2 baking trays with baking paper. In a bowl, lightly beat together egg white and sugar, add spices and ½ tsp of salt flakes. Stir in walnuts to coat, spread on one tray and bake for 10 minutes or until golden and crisp. Cool.
2.

Increase oven to 200°C. Place pumpkin, extra spices and 2 tbs oil into a large bowl, toss to coat, season, place on other tray and roast for 30 minutes or until golden and tender. Cool, then cut into 1.5cm-thick slices.
3.

Heat a barbecue or grill pan to high heat, brush both sides of bread with oil and grill for a minute each side until charred and crisp. Rub one side of each with garlic.
4.

Top toast with pumpkin, burrata, rocket and bresaola. Scatter with walnuts and orange. Drizzle with extra oil and season.