Burrata Fig Mostarda Bites Recipe

Prepare figs

If using dried figs, chop into small 1/4-inch pieces. If using fresh figs, stem and quarter or chop into roughly 1/4-inch pieces so they break down slightly when cooked.

Cook the mostarda

In a small saucepan set over medium-low heat, combine the chopped figs, granulated sugar, honey, white wine vinegar, orange zest, and orange juice. Stir to combine and bring just to a gentle simmer.

Add mustard and seasoning

Stir in the Dijon mustard and whole-grain mustard seeds (if using), crushed red pepper flakes, salt, and black pepper. Maintain a low simmer and cook, stirring occasionally, until the mixture thickens and the figs are soft and jammy, about 10–12 minutes. If it becomes too dry, add 1–2 teaspoons of water.

Cool

Remove from heat and let the mostarda cool to room temperature. It will continue to thicken as it cools. Taste and adjust seasoning (a touch more honey if too sharp, a splash more vinegar if too sweet).

Toast crostini: If your crostini/crackers are not already crisp, place slices on a baking sheet, brush lightly with 1 tablespoon olive oil, and toast in a 375°F (190°C) oven for 6–8 minutes until golden and crisp. Let cool slightly.

Prepare burrata and figs: If your burrata balls are large, gently tear or divide each into smaller portions so that you have about 24 bite-sized portions (roughly 1–1.5 ounces each). Halve or quarter the fresh figs if using for garnish so they sit neatly on the crostini. Reserve a few whole or halved fig slices for topping if you like visual contrast.

Build the bites: Place a small handful of baby arugula on each crostini as a bed (about 1–2 leaves). Top with a portion of burrata (gently place so it keeps its creamy interior). Spoon about 1 teaspoon of the cooled fig mostarda over the burrata on each crostini.

Finish and garnish: Drizzle each bite with the remaining olive oil (about 1 tablespoon divided) and then with the balsamic reduction (about 2 teaspoons divided) for a sweet-acid balance. Sprinkle the toasted chopped walnuts or pistachios across the bites for texture, scatter a few fresh thyme leaves, and finish with a light pinch of flaky sea salt and a tiny crack of black pepper to taste.

Serve immediately

Serve the bites on a platter at room temperature so the burrata is creamy. Provide extra fig mostarda on the side for guests who want more. These are best eaten within 1 hour of assembly so crostini remain crisp.