Burrata Recipe

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or a silicone mat.

Prepare the figs: rinse and pat dry. Trim a small bit off the stem end if needed. Slice each fig in half lengthwise.

In a small bowl, whisk together the olive oil, Calabrian chili paste, brown sugar, lemon juice and a pinch of salt until combined.

Arrange fig halves cut-side up on the prepared sheet, brush or spoon the chili mixture over the cut surfaces so each half has a thin glaze.

Roast for 10–12 minutes, until figs are softened and glaze is slightly caramelized but not burnt. Remove from oven and let cool slightly.

While figs roast, warm a small skillet over medium heat. Add the butter and let it foam.

Add pecans and toss to coat. Sprinkle smoked paprika (if using) and salt, then toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Watch carefully to avoid burning. Transfer to a small bowl to cool.

Bring the burrata to room temperature for 15–20 minutes before serving so it is soft and creamy inside.

On a serving plate or board, place the burrata balls spaced apart. Gently tear the outer membrane of each burrata just before serving into two or three pieces to expose the creamy interior, or leave whole for guests to break.

Arrange roasted fig halves around and slightly on top of the burrata. Drape or tuck slices of country ham around the cheese and figs.

Scatter the toasted pecans around the plate.

Drizzle honey lightly over the burrata and figs (about 1/2 tbs per burrata).

Finish with a drizzle of saba (about 1 tbs per burrata, total 2 tbs), sprinkle fresh thyme leaves across the plate, season with flaky sea salt and freshly ground black pepper to taste.

Serve immediately with crusty bread or crostini for spreading the burrata and assembling bites.