1/4 cup balsamic vinegar

1/8 cup brown sugar

1 shallot (finely diced)

2 garlic cloves (minced)

5 tomatoes (cubed)

2 mangoes (peeled & cubed)

1 bunch basil (leaves, washed & torn)

1/2 lemon (juice)

1 tbl sp cracked black pepper

Salt

2 tbl sp EVOO (plus extra for toast)

1 small loaf olive bread (cut into diagonally slices)

1 burrata

2 tbl sp crispy chilli oil

Preheat oven to highest temperature on grill setting

1. Begin with the balsamic glaze by adding balsamic vinegar and brown sugar to pan over low heat. Gently allow sugar to melt and the glaze to thicken. Once melted and a little reduced, remove from heat and stir in fridge til ready to drizzle.

2. Make the mix by adding a bowl shallot, garlic, tomatoes, mangoes, basil, lemon juice, black pepper, EVOO and salt to taste. Mix together.

3. Add olive bread too tray and drizzle with EVOO and bake under grill until charred but not burnt.

4. To build start with breaking the burrata up over the toasted bread, top with crispy chilli oil, then mango tomato mix before finishing everything off with the balsamic glaze.