Fresh prickly pear and burrata on sourdough with Coppa and herb olive oil

I am proud to be working with Ernst Gouws & Co to bring you this Autumn inspired dish. This recipe is perfect for your next al fresco lunch, try it before winter!

I have always wanted to do a savoury dish with prickly pears as I am situated in the Northern Free State and these wonderful, underrated fruits are available abundantly. This dish is not only easy to prepare, but pairs perfectly with Ernst Gouws & Co’s light and fresh Chenin Blanc.


2 slices of good sourdough bread

2 x ripe prickly pears, peeled

1 x burrata or fleur de latte

100g x local cured Coppa, try Richard Bosman or Farmer Angus (available online or at Checkers)

2 sprigs fresh basil, extra for serving

2 sprigs fresh mint, extra for serving

Sprig of rosemary

50ml olive oil

25ml honey

Sea salt and pepper

1 whole clove garlic


Peel the clove of garlic and lightly rub the sourdough bread with the garlic clove, make sure to get the garlic on both sides of the bread, this really elevates the sourdough

Lightly brush the bread with olive oil and grill both sides on a grill pan until lightly toasted and golden brown

While the bread is toasting away on the grill, cut your prickly pears in 4 slices each and set aside

Take about two leaves of each of the basil, mint and rosemary, finely chop the herbs and mix into the olive oil

You are now ready to assemble your sourdough

Place you toasted sourdough at the bottom of your plate and drizzle with your herb oil

Now place two pieces of Coppa on the bruschetta, making sure to cover the entire slice of bread, add an extra slice if needed, this will keep the toasted sourdough from getting soggy

Now break the burrata evenly and space on the Coppa

Add your sliced prickly pears evenly on the cheese

Now drizzle with a little balsamic, honey and your herb olive oil

Chef’s Notes:

*Green or yellow prickly pears works best

Contact Ernst Gouws & Co:


Tel: +27 (0)21 865 2895


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