Burrata, raspberries and roasted figs

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Tarte en fleur

Burrata, raspberries and roasted figs

Preparation 10 minutes
Service 2 people
Difficulty 3/10


  • 1 burrata di Puglia
  • 8 fresh figs
  • 150g raspberries
  • 1 knob butter
  • Olive oil
  • 1 small bunch basil
  • Salt and pepper


  1. Wash, dry and quarter the figs. Heat a knob of butter in a frying pan then fry the figs for 5 mins on a high heat, stirring regularly.
  2. Place the burrata in a shallow dish. Surround it with the fig quarters and ¾ of the raspberries.
  3. Using a fork, crush the remaining raspberries in a small bowl and add a drizzle of olive oil, salt and pepper.
  4. Mix well and pour over the burrata and figs.
  5. Decorate with basil leaves, add a pinch of freshly ground black pepper and serve with slices of toasted farmhouse bread.