1 burrata (125g) torn or buffalo mozzarella (120g) 1 cm diced 4 prosciutto di Parma slices (minimum 18 months old if possible) Independent news and stories connecting you to life in Australia and ...

Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs. Drizzle with oil and season with salt and freshly ground black pepper.

Tear the mozzarella in half and place onto the toasted bread. Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops.