Grilled Buratta Cheese with Culatello Ham and Calabrian Chili-Orange Aioli
Ingredients
For Calabrian Chili-Orange Aioli:
2 tablespoons lemon juice
1 ounce pasteurized egg yolk
1 teaspoon minced garlic
1/2 teaspoon Florida orange zest
1/4 teaspoon Calabrian chili paste*
Salt to taste
Pepper to taste
3/4 cup olive oil
2 tablespoons Florida orange juice
For Oven-roasted Tomatoes:
12 plum tomatoes
3 tablespoons olive oil
2 tablespoons Florida orange juice
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
Salt to taste
Pepper to taste
For assembly:
6 ciabatta rolls
1/4 cup olive oil
2 pounds Buratta cheese, sliced
8 ounces Culatello ham, sliced*
2 cups arugula
Preparation
Prepare Calabrian Chili- Orange Aioli: Place lemon juice, egg yolk, garlic, orange zest, chili paste, salt and pepper in food processor; cover. While food processor is running, slowly add the olive oil in steady stream. Add Florida orange juice; process until smooth; reserve.
Prepare Roasted Tomatoes: Cut tomatoes in half lengthwise; squeeze out seeds. Toss tomatoes with olive oil, orange juice, balsamic vinegar, garlic, salt and pepper. Place on a 1/4-inch deep baking sheet skin side down; bake at 250 degrees for 2 to 3 hours.
To assemble, split ciabatta bread in half and brush cut half generously with olive oil. Grill ciabatta halves over a medium hot grill until grill marks are visible. Divide cheese and ham slices among bottom halves of grilled ciabatta; top with oven-roasted tomatoes and arugula. Drizzle with Calabrian Chili-Orange Aioli; place ciabatta halves on top and serve immediately.
*Available at specialty markets.