Fig Brulee With Burrata Cheese Food

FIG BRULEE WITH BURRATA CHEESE

Fig Brulee with Burrata Cheese image

These were amazing with the fresh, creamy burrata, but any style cheese plate would benefit mightily from the shiny, sexy fruit. If cheese isn't your thing, go grab a pint of vanilla ice cream, forget all about that sweet-savory thing, and just go full-dessert.

Provided by Chef John

Categories Appetizers and Snacks Fruit

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

6 fresh figs, halved
1 tablespoon Demerara sugar
4 ounces Burrata cheese
extra virgin olive oil
sea salt and ground black pepper to taste

Steps:

Place figs on a flame-proof surface or plate and sprinkle flesh-sides with Demerara sugar. Using a kitchen torch set to a medium-high flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds.
Place Burrata cheese on a plate. Drizzle with olive oil, sprinkle with a pinch of sea salt and black pepper. Place bruleed figs around cheese and serve.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 11.6 g, Cholesterol 13.3 mg, Fat 6.4 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 3 g, Sodium 101.3 mg, Sugar 10.1 g

GRILLED FIGS, PROSCIUTTO AND BURRATA APPETIZER

Grilled Figs, Prosciutto and Burrata Appetizer image

A wonderful summer appetizer that's easy to throw together, with grilled fresh figs, prosciutto and burrata. Serve on a platter with bread on the side or atop crostini, as an hors d'oeuvre.

Provided by Lisa

Categories Appetizer

Time 21m

Number Of Ingredients 9

Ingredients

7-10 fresh black mission figs, tiny hard stem cut off, sliced in half lengthwise (stem to bottom)
Extra virgin olive oil
4 handfuls of baby arugula leaves
4 ounces good quality prosciutto such as Prosciutto de Parma, very thinly sliced
8 ounces burrata
Good quality balsamic vinegar, preferably the kinds that's thick and syrupy (see notes)
kosher salt
fresh ground black pepper
Sliced baguette, optional

Steps:

Brush the sliced figs with olive oil on both sides. Set the figs on the grill cut-side up and grill for 2 minutes. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy. Slice each fig again so you have quarters.
Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter. Use a teaspoon to scoop out the burrata and place blobs of it evenly around the platter. Pull prosciutto apart into bite sized strips and place it evenly around. Drizzle 2-3 tablespoons olive oil and 2-3 tablespoons balsamic vinegar over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper. Serve with a sliced baguette on the side, if you like.

Nutrition Facts : Calories 143 calories, Sugar 8.1 g, Sodium 404.9 mg, Fat 8.5 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 9.8 g, Fiber 1.4 g, Protein 7.7 g, Cholesterol 23 mg

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