Burrata with Confit Figs

Name: Burrata with Confit Figs
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 to 6 appetizers
Ingredients: 8 fresh black figs, stems removed and halved; 3 lemon slices; 1 tbsp (15 ml) olive oil; 1 tbsp (15 ml) honey; 2 red onions, cut into ½-inch (1 cm) rounds; 1 tbsp (15 ml) olive oil; 1 Burrata (½ lb/225 g), drained and halved when ready to serve; Green and purple basil leaves, to taste; Parsley leaves, to taste; Chive blossoms, to taste; Slices baguette bread, toasted

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Preparation 25 MIN

Cooking 12 MIN
Servings 1
Makes 4 to 6 appetizers

Ingredients
Preparation

Ingredients

Confit Figs

8 fresh black figs, stems removed and halved
3 lemon slices
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) honey

Burrata

2 red onions, cut into ½-inch (1 cm) rounds
1 tbsp (15 ml) olive oil
1 Burrata (½ lb/225 g), drained and halved when ready to serve
Green and purple basil leaves, to taste
Parsley leaves, to taste
Chive blossoms, to taste
Slices baguette bread, toasted

Preparation

Confit Figs

Preheat the grill, setting the burners to high (see note). Oil the grate.
In a cast iron skillet, off the heat, place the figs and lemon slices. Cover with the oil and honey. Season with salt and pepper. Place the skillet on the barbecue and cook for 5 to 6 minutes or until the figs are glazed and tender, stirring occasionally.

Burrata

Meanwhile, on a plate, oil the onion slices. Season with salt and pepper.
Grill the onion slices for 3 minutes on each side or until tender.
Arrange the figs and the lemon slices in a serving dish. Top with the Burrata and onions. Garnish with the herbs and chive blossoms. Season with salt and pepper. Serve with toasted baguette.

Note

If you don't have any barbecue, use a cast-iron grill pan to cook the onions. Feel free to use an assortment of herbs or edible flowers that you have on hand. Chive blossoms, borage or nasturtium are a nice addition to this recipe.