Burrata, raspberries and roasted figs
Burrata, raspberries and roasted figs
Starter Preparation 10 minutes
Service 2 people
Difficulty 3/10
Ingredients
- 1 burrata di Puglia
- 8 fresh figs
- 150g raspberries
- 1 knob butter
- Olive oil
- 1 small bunch basil
- Salt and pepper
Preparation
- 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.
- Place the burrata in a shallow dish. Surround it with the fig quarters and ¾ of the raspberries.
- Using a fork, crush the remaining raspberries in a small bowl and add a drizzle of olive oil, salt and pepper.
- Mix well and pour over the burrata and figs.
- Decorate with basil leaves, add a pinch of freshly ground black pepper and serve with slices of toasted farmhouse bread.