Burrata Recipe

Prepare figs: if using dried figs, rehydrate by soaking them in hot water for 15 minutes, then drain and chop roughly. If using fresh figs, quarter or halve depending on size.

Combine figs, sugar and water in a small saucepan over medium heat. Stir to dissolve sugar and bring mixture to a gentle simmer.

Add the split vanilla bean (scraped seeds) or vanilla extract and lemon juice. Reduce heat to low and simmer, stirring occasionally, until the figs are soft and the liquid has thickened to a jammy consistency, about 12–15 minutes. If you prefer a smoother conserva, gently mash some figs with the back of a spoon during cooking.

Taste and adjust sweetness with a pinch more sugar or a splash of lemon juice if needed. Remove from heat and let cool to room temperature; the conserva will thicken further as it cools. Set aside.

Toast hazelnuts: preheat a dry skillet over medium heat. Add hazelnuts and toast, shaking the pan, until fragrant and lightly browned, about 4–6 minutes. Keep an eye to avoid burning.

Rub toasted hazelnuts in a clean kitchen towel to remove most skins (optional). Roughly chop and set aside to cool.

Zest one lemon finely and reserve the zest for finishing.

Bring burrata to room temperature for at least 20 minutes before serving so the center is soft and creamy.

Arrange 1/2 cup arugula on each of 4 appetizer plates (total 2 cups). Drizzle each bed of arugula lightly with a little olive oil (about 1/2 tsp per plate) and season with a small pinch of sea salt.

Place one burrata on top of each arugula bed. Gently press down to spread the outer shell slightly without bursting the whole ball.

Tuck two slices of prosciutto around or over each burrata to create delicate folds and texture.

Spoon about 1.5 tablespoons of cooled fig conserva over and around each burrata, allowing some to pool on the plate.

Scatter 2 tablespoons of toasted chopped hazelnuts over the figs and burrata on each plate.

Drizzle each portion with 1/2 tablespoon (approximately) of 9-year aged balsamic vinegar in a slow stream to create glossy streaks.

Finish with a light sprinkle of sea salt flakes (about 1/4 tsp per plate), a grind of black pepper, and a little lemon zest over each serving. Add microgreens on top if using for extra brightness.

Serve immediately with crusty bread or crostini on the side so diners can scoop out the creamy center.