Burrata Fig Salad Recipes
FIG BURRATA SALAD
This fig burrata salad is delicious and simple to make. Sweet figs, creamy burrata, salty prosciutto, and heady basil are brought together by a drizzle of olive oil and sprinkle of sea salt.
Provided by Vy Tran
Categories Salad
Number Of Ingredients 7
Steps:
- Arrange figs, prosciutto, burrata, and basil on a large platter.
- Drizzle with olive oil, then sprinkle with sea salt and ground pepper and serve immediately.
CREAMY BURRATA AND SWEET FIG APPETIZER
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan over medium heat, bring the balsamic vinegar to a simmer. Cook until reduced by half, 5 to 7 minutes. Whisk in the fig jam until emulsified. Remove from the heat.
- Arrange the burrata, figs and prosciutto on a serving platter. Drizzle with the olive oil and 2 tablespoons of the balsamic fig sauce (reserve the remaining for another use). Garnish with the basil and mint, then season with flakey salt. Serve with the toasted baguette.
FIG, BURRATA & PROSCIUTTO TARTINE
Use larger slices of sourdough for our fig, burrata and prosciutto tartines for an impressive-looking lunch or starter that's deceptively easy.
Provided by Esther Clark
Categories Lunch, Starter
Time 10m
Number Of Ingredients 8
Steps:
- Heat a griddle pan over a high heat or heat the grill to high. Drizzle each side of the bread with a little olive oil, then toast in the pan or under the grill for 2 mins on each side until golden brown.
- Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.
Nutrition Facts : Calories 519 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 2.3 milligram of sodium
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FIG, PROSCIUTTO AND BURRATA CHEESE SALAD - JUST A TASTE
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5/5 (2)Total Time 12 minsCategory Appetizer, Salad, Side DishCalories 270 per serving
- Combine the fig compote with 1 tablespoon water in a small saucepan over medium-low heat. Cook, whisking occasionally, until warm and thinned slightly.
- In a medium bowl, toss the arugula with balsamic vinegar and olive oil, to taste. Divide the dressed arugula among the four plates, placing it atop the prosciutto.
- Carefully slice the burrata and divide it among the four plates. Scatter the quartered fresh figs among the plates then drizzle each salad with the warmed compote.
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