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BURRATA WITH FIG JAM CROSTINI RECIPE

2 years ago

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 BURRATA WITH QUICK BALSAMIC FIG JAM AND CROSTINI
Burrata is an extra creamy mozzarella from Puglia in the heel of Italy. It’s a beautiful cheese that deserves to be the star attraction, but it has to be eaten when it’s very fresh. All you need to go with it are crusty bread, some slow roast tomatoes and torn basil leaves, or perhaps this simple balsamic fig jam.
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Servings
MetricUS Imperial
Ingredients
FOR THE FIG JAM
Servings
MetricUS Imperial
Ingredients
FOR THE FIG JAM
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First make the fig jam. Sprinkle the sugar, a pinch of salt and the star anise into a heavy-based sauté pan and cook over a medium heat until the sugar begins to caramelise. Add the figs and toss in the caramel. Reduce the heat slightly and add 1 tablespoon of the vinegar. Simmer gently, stirring until the jam has thickened and the figs have almost completely broken down. Remove the star anise.
  2. Mash the figs with a potato masher until they have completely collapsed. Take off the heat and set aside to cool.
  3. Meanwhile, make the crostini. Preheat a griddle until hot. Drizzle the slices of ciabatta with a little olive oil and season with salt and pepper. Place on the griddle and cook on either side for 1–2 minutes, or until toasted and lightly charred.
  4. To serve, place the burrata in a serving bowl, season with salt and pepper, drizzle with olive oil and sprinkle with the lemon zest. Spread the crostini with the fig jam and offer the burrata alongside.

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