Burrata and figs caprese

The Story

Sometimes you want to have a bunch of appetizers for dinner. I don’t know what it is. Maybe it’s because I live in Barcelona where the tapa-style restaurant is everywhere. So, when you want tapas at home, it’s key to have some dishes that are a cinch to put together.

The key to this really simple burrata and figs caprese is buying really good products. Without fancy techniques to dress things up (or cover things up depending on how you look at it), it becomes much more important that each individual ingredient shines on its own. Therefore, hit up the farmer’s market (or neighborhood market like Mercat de la Concepció in Barcelona - Verdures i Fruits Molins has a great selection). And your local Italian shop (I love Market Casa Italia if you live in Barcelona…the products come directly from Italy AND they always give you samples!).

Just don’t forget to get your favorite crusty bread, like the Origo loaf from Origo Bakery, and fill the table with some other dips and snacky items like my cucumber dill yogurt with ranch vibes, southern-style deviled eggs, or go hard in the bread department with my smoky vegetables escalivada toast.

Luckily, this one comes together in just 10 minutes (or less really) so you can focus on combining it with some more elaborate recipes.

Difficulty: 1 on a scale of 1-5

Active time to prepare: 10 minutes

Total time to prepare: 10 minutes

Serves: 2 - 4 people depending on how many other dishes you are serving.

The Ingredients

For the burrata and figs caprese:

1 large ball of burrata

3 tablespoons/39 g extra virgin olive oil

Flaky salt

Cracked black pepper

3 figs cut in 4 wedges

1 tablespoon/20 g honey

6 - 7 leaves basil (or Thai basil)

For the assembly:

Any combination of the following ingredients can be added optionally: sliced raw onion, cherry tomatoes, and toasted nuts (hazelnuts, almonds, or walnuts would be my top choices).

Sliced crusty bread

The Recipe

For the burrata and figs caprese:

1. Slice open a ball of burrata and lay it flat on the plate, spreading it as much as you can to cover the majority of the surface area.

2. Drizzle with olive oil and sprinkle flakey salt and cracked black pepper.

3. Top with wedges of figs.

4. Drizzle with honey.

5. Scatter basil leaves.

For the assembly:

1. Top with your choice of additional garnish.

2. Serve with thick slices of crusty bread.

DO AHEAD: This is best prepared and served immediately.

LEFTOVERS: I don’t recommend having any leftovers (but honestly, why would you?!?).