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
LC A Fine Specimen Note
We’ve never met a burrata cheese—heaven’s version of fresh mozzarella—that didn’t exceed our already lofty expectations. As for fresh figs, well, that’s another story. They can be tricky. It’s important to understand, then, that some recipes are forgiving of imperfect figs. This figs and burrata cheese recipe is not one of them. You’ll need to rely on perfect specimens—plump, satiny figs that yield submissively when gently, gently pressed. Go ahead, pop open that plastic container while you’re standing in the produce aisle and poke and prod them, just to be sure. Less-than-perfect specimens ought to be saved for making crumble or jam.
Torn Figs and Burrata Cheese
- Quick Glance
- 20 M
- 35 M
- Serves 6
- 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. Heat a small saucepan over medium heat. Add the olive oil and rosemary just until the leaves begin to crisp. Transfer the rosemary sprigs to a paper towel for at least 10 minutes. Strip the leaves from the stem, discarding the stems.
- 2. Tear each fig into 4 pieces and divide them among 6 plates.
- 3. Tear each ball of cheese in half and add a portion to each plate. Sprinkle the crisped rosemary on top of the burrata cheese and figs, season with salt and pepper, and drizzle with olive oil.
- Substitute chunks of icy-cold watermelon or any melon for the figs.