Fig Burrata Salad Recipes

BURRATA FIG SALAD

Steps:

• Start by placing the greens onto the platter. Drizzle the olive oil on them
• Places the pieces of burrata cheese separated from each other on the platter. Add the fig halves around the burrata and cover the remaining empty spots with the tomatoes.
• Drizzle the balsamic vinaigrette on top. Top with some fresh ground black pepper and sea salt.

FIG BRULEE WITH BURRATA CHEESE

Steps:

• Place figs on a flame-proof surface or plate and sprinkle flesh-sides with Demerara sugar. Using a kitchen torch set to a medium-high flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds.
• Place Burrata cheese on a plate. Drizzle with olive oil, sprinkle with a pinch of sea salt and black pepper. Place bruleed figs around cheese and serve.

FRESH FIG AND BURRATA SALAD WITH TOASTED HAZELNUTS

Steps:

• In a large bowl, toss together the arugula, fresh figs, hazelnuts and olive oil. Season with salt and pepper to taste.
• Drizzle on balsamic glaze and top with burrata. Cut into the burrata when you're ready to serve!

GRILLED FIGS, PROSCIUTTO AND BURRATA APPETIZER

Steps:

• Brush the sliced figs with olive oil on both sides. Set the figs on the grill cut-side up and grill for 2 minutes. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy. Slice each fig again so you have quarters.
• Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter. Use a teaspoon to scoop out the burrata and place blobs of it evenly around the platter. Pull prosciutto apart into bite sized strips and place it evenly around. Drizzle 2-3 tablespoons olive oil and 2-3 tablespoons balsamic vinegar over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper. Serve with a sliced baguette on the side, if you like.

FIG BURRATA SALAD

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

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, PROSCIUTTO, AND BURRATA SALAD

Steps:

• Pre-heat oven to 350 F. Line baking sheet with parchment paper.
• Roast figs: toss figs in olive oil. Place figs on a baking sheet and bake for approximately 7-10 minutes until lightly caramelized. Allow figs to cool.
• Plate arugula and top with toasted pine nuts, prosciutto, and roasted figs. Place burrata cheese in the middle of the plate.
• Enjoy!

ARUGULA FIG BURRATA SALAD

Steps:

• Put arugula in a large salad bowl.
• Cut cherry tomatoes in half and add to arugula.
• Cut fresh figs into quarters and add to arugula.
• Chop burrata cheese into small pieces and add to arugula.
• In a cup, whisk olive oil and balsamic vinegar to make a dressing.
• Pour dressing over the salad and toss until combined.
• Add salt and pepper to taste, if needed.

FIG, ARUGULA, & BURRATA SALAD

Steps:

• In a bowl, toss the arugula with a 2 tablespoons of balsamic vinaigrette dressing. Then spread the arugula out onto the platter.
• Quarter the figs. Nestle the figs into the arugula.
• With your hands, rip the burrata into bite-sized pieces, then tuck in and around the arugula and figs.
• Sprinkle with fresh mint (if you have) and maple-glazed pecans (if you have) over the top.
• Drizzle with a little more viniagrette.
• Serve and enjoy!