Italy: Burrata & Honey Figs salad

Although Burrata dates back to 1900s, originally believed to have come from the Apulian region in Southern Italy. Despite the early start, this cheese only became widely popularized in 1950’s largely as a way to use up the “scraps” of mozzarella production.

 
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Burrata is one of my favorite things in food. While I do love a savory dish with burrata, one of my favorite things to do in the hot seasons is combine this lovely creamy pouch of deliciousness with sweet fruits. This is a simple salad dish that brings in the sweet and tart flavors together and everything is nicely smoothed over with the creamy cheese.

Total Cooking Time
20 mins (15 for baking, and about 5 more for prep/assembly)

Number of Servings
In theory serves 2 but I happily ate the whole thing myself, so do with that information what you will


WHAT IS BURRATA?


First of all - I am so, so sorry that you have not yet had the pleasure of coming across this wonderful marvel of a food.

Second, Burrata is a cow-milk cheese that is basically fresh mozzarella on the outside and a center of stracciatella and cream on the inside… and it is delicious on everything.


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THINGS YOU’LL NEED

Good Olive Oil

Good Balsamic Vinegar

Figs

Salad (mixed greens)

Burrata

Honey

Black Pepper (freshly ground)

Fresh Basil

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Step 1

Cut the figs in half

Preheat your oven to 180C

Arrange the figs on a greased baking sheet (grease it with the same olive oil you’re using for the salad)

All of the figs should be facing up with the cut side

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Step 2

Drizzle your figs with a bit of balsamic vinegar and then with honey

Place the figs into the oven for about 10-15 minutes at around 180C

*Keep an eye on them, you want them to roast and concentrate the sugars but not completely lose their shape or become totally mushy

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Step 3

Arrange your salad leaves on the serving plate and garnish them with a bit of olive oil and fresh black pepper

Once the figs are done baking, arrange them on the salad base

Place the burrata on top of everything and dress your salad with the honey/balsamic mic from the baked figs that remain in the baking dish and grind some fresh pepper

Garnish the salad with some fresh basil

*Here you can also sprinkle on some almond slices if you’re feeling so inclined

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The wine

On what was a pretty hot day, I paired this specific meal with a Provance-style rose from Slovenia. Generally, a crisp rose pairs well with it because if you’re looking to refresh the palette from all of the sweetness and ethos the fruit.

However, this would also go nicely with a less crisp Pinot Gris from Alsace, a Prosecco or a Gewurztraminer.

 

buon appetito