Burrata & Balsamic Figs Recipe

Preheat and prepare dough

Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, roll or stretch the pizza dough into a roughly 10 x 12-inch rectangle about 1/4-inch thick.

Cut and oil

Brush the dough lightly with 2 tablespoons olive oil, sprinkle 1 teaspoon fine sea salt and 1/2 teaspoon black pepper evenly. Using a sharp knife or pizza cutter, cut the dough into 20 pieces about 2.5 x 3 inches (to yield 18–20 crostini).

Bake crostini

Transfer pieces to a parchment-lined baking sheet (or preheated stone). Bake for 8–12 minutes, rotating halfway, until edges are golden and crisp but still slightly tender inside. Remove and cool on a rack; crostini will crisp further as they cool.

Prepare figs

Trim stems from figs and halve or quarter each fig depending on size (aim for bite-sized pieces).

Sear and reduce

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the figs cut-side down and cook 2–3 minutes until they begin to brown. Sprinkle 1 tablespoon brown sugar over figs, then pour in 4 tablespoons balsamic vinegar and 1 teaspoon lemon juice. Stir gently to coat.

Simmer to glaze

Reduce heat to low and simmer 3–5 minutes, spooning the glaze over the figs until the balsamic thickens slightly and becomes syrupy. Season with 1/4 teaspoon fine sea salt. Remove from heat and let cool slightly—the glaze will continue to thicken as it cools.

Toast almonds

In a small dry skillet over medium heat, toast 3 tablespoons sliced almonds, stirring often, 2–3 minutes until fragrant and golden. Transfer to a small bowl to stop cooking.

Portion burrata

If burrata balls are large, gently tear each into 3 pieces so you have roughly 9 pieces total (one per crostini). Keep the creamy interior intact as much as possible.

Assemble crostini

Arrange baked crostini on a serving platter. Place a piece of burrata on each crostini, then spoon a warm (or room temperature) balsamic fig and some of the sticky glaze over the burrata. Use about 1–2 fig pieces per crostini depending on size.

Garnish and finish

Scatter toasted sliced almonds over the crostini, tuck a small basil leaf under or atop each, and sprinkle microgreens if using. Drizzle a scant 1 teaspoon extra-virgin olive oil over the assembled platter, finish with a pinch of coarse sea salt and 1/4 teaspoon freshly ground black pepper evenly across the crostini.

Serve

Serve immediately while crostini are still crisp and figs are warm or at room temperature. Leftover balsamic figs can be refrigerated up to 3 days and gently warmed before using.