Fig Brulee With Burrata Cheese Food
FIG BRULEE WITH BURRATA CHEESE
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
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
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
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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- Combine the fig compote with 1 tablespoon water in a small saucepan over medium-low heat. Cook, whisking occasionally, until warm and thinned slightly.
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- Cut the figs in half lengthwise. Lay them skin-side down on a flameproof surface, such as a cookie sheet. Find a safe place to use your torch.
- Put a good mound of sugar on the cut surface of each fig, completely covering it. Use more than you think you would need because the blowtorch will blow some of it off.
- Turn on your torch and, working quickly, move back and forth over each fig turning the sugar into a melting dark brown syrup which will rapidly turn to "glass" when you remove the torch. NOTE: You will want to experiment a bit to find the optimal distance to hold the flame. Remember that hot caramel will give you a nasty burn.
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- Make the crostini. Slice the baguette in ½ inch slices. Brush both sides with a little olive oil and place on a parchment paper lined baking sheet.
- Bake for 10 minutes. Remove the tray from the oven, turn the slices over and bake for another 5 minutes or until just slightly crispy. The crostini should still be soft on the inside.
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