Fig carpaccio with burrata
Part of why I love seasonal food is knowing it won't be around forever, and figs are one of those things I want in every meal before the season ends.
This came together randomly with things I had in the fridge and was too good not to share. Lunch for me, or the middle of the table when friends come over.
At a glance
- Prep
- 5 min
- Total
- 5 min
Makes 2 plates.
Why you'll love this recipe
- Five minutes, no cooking
- Looks fancy with almost no effort
- Perfect for lunch or for sharing
How to make fig carpaccio with burrata
Step 1. Slice the figs and arrange them close together on a plate.
Step 2. Cover with cling film or baking paper and gently press with the bottom of a glass until they form one thin layer.
Step 3. Remove the film and add the burrata, rucola and sun-dried tomatoes.
Step 4. Finish with olive oil, balsamic glaze, salt and plenty of black pepper.
The science behind
Ripe figs are soft because the pectin holding their cell walls together breaks down as they ripen, so a gentle press flattens them into one layer instead of tearing them. Salt does more than season: it tones down bitterness from the rucola and balsamic, which makes the figs taste sweeter.
Tips for the best fig carpaccio with burrata
My tip. Use the ripest figs you can find. Firm ones won't press flat.
