Torn figs and burrata cheese couldn’t be much easier. A quick frizzle of rosemary, some tearing of figs and cheese…and you’re basically done. This recipe highlights ingredients and not technique so splash out for the best you can.
This torn figs and burrata cheese recipe is a perfect example of how having burrata cheese on hand means you don’t need a recipe. You just need to figure out what else you want on the plate.–Michael Chiarello
Torn Figs and Burrata Cheese
This is a perfect example of how having burrata on hand means you don’t need a recipe: You just need to figure out what else you want on the plate.
Heat a small saucepan over medium heat. Add the olive oil and rosemary just until the leaves begin to crisp. Place the rosemary sprigs on a paper towel for at least 10 minutes. Strip the leaves from the stem, discarding the stems.
- Tear each fig into 4 pieces and divide them among 6 plates.
Tear each ball of cheese in half and add a portion to each plate. Sprinkle the crisped rosemary and pistachios on top of the burrata cheese and figs, season with salt and pepper, and drizzle with olive oil.
*How do I choose figs?
Fresh figs can be tricky. Some recipes are forgiving of imperfect figs but this isn’t one of them. Perfect specimens—plump, satiny figs that yield submissively when gently, gently pressed are what you’re looking for here. If you’re one of the lucky ones with a fig tree, then you already know how to choose them, still warm from the sun. Pop open that plastic container while you’re standing in the produce aisle, and poke and prod them, just to be sure they’re good enough to eat out-of-hand. Less-than-perfect specimens ought to be saved for making crumble or jam. The entire fig (except the stem) is edible, even the skin but you can peel them if you wish.
Serving: 1portionCalories: 362kcal (18%)Carbohydrates: 30g (10%)Protein: 12g (24%)Fat: 26g (40%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mg (13%)Sodium: 99mg (4%)Potassium: 404mg (12%)Fiber: 5g (21%)Sugar: 25g (28%)Vitamin A: 638IU (13%)Vitamin C: 3mg (4%)Calcium: 361mg (36%)Iron: 1mg (6%)
Originally published October 15, 2010
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