Burrata Recipe
with soft dried figs, cherry tomatoes, and balsamic glaze
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Ingredients
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Burrata & Assembly
Balsamic Glaze & Finish
To Serve (optional extras)
Method
Prepare Balsamic Glaze
- 1
Reduce
Pour 3 tbs balsamic vinegar into a small saucepan. Add 1 tsp brown sugar or honey. Bring to a gentle simmer over medium-low heat. Stir until sugar dissolves.
- 2
Lower heat to maintain a gentle simmer and cook until the vinegar reduces by about half and coats the back of a spoon, roughly 6–8 minutes. Remove from heat (it will thicken more as it cools). Taste and add a pinch of salt if desired. Stir in lemon zest if using. Transfer to a small bowl and let cool to warm or room temperature.
Prepare Fruit & Tomatoes
- 3
If the soft dried figs are large, halve or quarter them so they are bite-sized. If slightly leathery, briefly soak them in warm water for 5 minutes, then drain and pat dry to plump them slightly.
- 4
Halve the cherry tomatoes lengthwise for a prettier presentation and to release juices. Place figs and tomatoes in a bowl and toss with 1 tbs olive oil and a light pinch (about 1/4 tsp) of sea salt to season. Set aside to macerate for 5–10 minutes while you prepare the burrata.
Assemble Burrata
- 5
Place two burrata balls on a serving plate or divide between two plates. Using a small knife, gently score the top of each burrata and pull the outer pouch slightly open so the creamy interior can mingle with toppings.
- 6
Arrange the halved cherry tomatoes and fig pieces around and slightly on top of the burrata. Scatter the fresh basil leaves and microgreens or arugula (if using) over and around the cheese.
- 7
Drizzle the remaining 1 tbs olive oil evenly over the burrata and fruit. Spoon the cooled balsamic glaze in a thin ribbon over the burrata and around the plate — start with 1 tbs and add more to taste. Sprinkle the toasted nuts (if using) over the top for crunch.
- 8
Finish with the remaining sea salt and freshly ground black pepper to taste. If serving with bread, place toasted baguette slices alongside or lightly brush bread with olive oil and rub with a cut garlic clove for extra flavor.
Serve
- 9
Serve immediately while the burrata is cool and creamy and the tomatoes still have fresh juices. Recommend one burrata for two people as an appetizer; provide bread for spreading. Leftover balsamic glaze keeps refrigerated for up to 2 weeks.