Buratta Recipe

Prepare base and burrata

If using greens, arrange 2 cups of mixed salad greens or arugula on a shallow serving platter so the burrata can sit on top. Drizzle 1 tablespoon olive oil over the greens. Place 4 pieces of burrata, evenly spaced, on the bed of greens (or directly on the platter if no greens). Sprinkle the burrata and greens with 1 teaspoon fresh thyme leaves, 1/2 teaspoon of the fine sea salt, and 1/2 teaspoon freshly ground black pepper.

Set burrata at room temperature for 10–15 minutes before serving so it becomes silky and spreadable.

Prep figs

Preheat oven to 400°F (200°C). Rinse figs and pat dry. Trim the stems and halve each fig lengthwise (for very small figs, quarter). Arrange fig halves cut-side up on a rimmed baking sheet lined with parchment.

Make chili-honey glaze

In a small bowl mix 2 teaspoons Calabrian chili paste, 2 tablespoons honey, 1 tablespoon melted unsalted butter, and 1 teaspoon lemon juice until smooth. Taste and adjust heat or sweetness as desired.

Roast figs

Brush or spoon the chili-honey glaze evenly over the cut side of each fig. Roast in the preheated oven 10–12 minutes, until figs are softened and glaze is bubbling and slightly caramelized. Remove and let cool 3–5 minutes.

Toast pecans

While figs roast, heat a small dry skillet over medium heat. Add 1 cup pecan halves or pieces and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Transfer to a bowl and roughly chop if needed.

Assemble ham and figs

Fold or tear 4 slices country ham into smaller pieces and tuck pieces around and on top of the burrata. Arrange the warm roasted figs on and around the burrata so their juices mingle with the cheese.

Finish and dress

Drizzle the burrata, figs, and ham with the remaining 1 tablespoon olive oil and 1 tablespoon honey. Scatter the toasted pecans over the dish. Spoon 3 tablespoons saba (or aged balsamic) in a thin ribbon over everything. Finish with 1/2 teaspoon flaky sea salt, remaining 1/2 teaspoon freshly ground black pepper, and the remaining thyme leaves or microgreens for freshness.

Serve immediately: provide crusty bread or crostini for spreading the burrata mixed with figs, ham, nuts and saba.