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 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
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 3 rosemary sprigs
- About 18 perfectly ripe figs* preferably Mission
- 12 ounces (3 balls) burrata
- Sea salt
- Freshly ground black pepper
- 1/4 cup unsalted pistachios chopped, for garnish
- 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 or slice 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.
Recipe Testers' Reviews
I was looking for something to do with the figs from my tree when I came across this recipe. I've never tried burrata but knew I could find it at my local Central Market. With ingredients in hand, I put together a simple plate of fantastic flavors. I was afraid the rosemary would overpower the dish, but it was just the right amount I served this with crisp bread rounds from the bakery and the combination of flavors just couldn't have been better. Everyone left with this simple recipe.
I was surprised to see fresh figs on the counter at the Middle Eastern bakery where I often stop on my way to the farmers market and couldn’t resist. At the farmers market, I scurried over to the cheese stand to make certain of securing burrata, which always sells out fast. This is a quick and impressive treat, and it would be easy to eat a double portion with pleasure.
Note that the crisped rosemary technique alone has wonderful potential for other uses, as it results in a user-friendly version of rosemary that could be sprinkled atop or mixed into other cheeses, such as a fresh chevre (which could be rolled in and fully covered) or even cream cheese or cottage cheese. It could additionally be sprinkled atop a salad, or tomato slices served solo.
Originally published October 15, 2010