Summer is just the best. All of the goodness that is fresh and in season makes planning a dinner party a much easier mission, which makes experimenting all the more fun. I was at the market last weekend and saw fresh figs. I wanted to do something with them but wasn’t sure what, until I strolled into the cheese section. Burrata was calling my name (seriously when isn’t it?). I’ve made tomato and burrata tons of times and have been known to combine it with peaches too so I decided figs might be my next burrata combination.
When figs are ripe, they are beautiful. Soft and sweet with just enough tang. I didn’t have a lot of time to prepare dinner so I simply tore up the burrata and the basil, cut the figs in fours, arranged them on the plate and drizzled it all with some olive oil and flaked sea salt. The combination resulted in the perfect salty meets sweet and it looked gorgeous on the plate.
If you’re looking to take your burrata to the next level with something a little less expected, try this out before figs are no longer in season.
- 8-10 figs
- a handful of basil
- olive oil
- salt to taste
- tear apart your burrata and scatter it on a medium sized plate
- cut your figs in quarters (half if they are very small) and tuck them around the burrata
- tear up the basil and scatter it around the plate
- drizzle with olive oil and honey
- top with a generous amount of flaked sea salt, I like Maldon
Hoping you get to enjoy the last days of summer while it’s here!