Burrata with Confit Figs
Preparation
25 MIN
Cooking
12 MIN
Output
4 to 6 appetizers

Burrata with Confit Figs

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

  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. 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

  1. Meanwhile, on a plate, oil the onion slices. Season with salt and pepper.
  2. Grill the onion slices for 3 minutes on each side or until tender.
  3. 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

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.