Jason Atherton’s Burrata And Figs With Truffle Honey

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Jason Atherton shares the recipe for a simple yet sumptuous construction of burrata and figs with truffle honey

“This has to be one of the easiest starters you can make for a dinner party! It was only four years ago that I started to use burrata in my cooking. I say cooking, but in fact, a good-quality burrata requires very little done to it. Like buffalo mozzarella, burrata simply needs a couple of well-chosen accompaniments, such as sweet figs and truffle honey, to contrast with its rich, creamy texture.”

Ingredients
• 4 ripe figs
• 1 tablespoon truffle honey, plus extra to drizzle
• 1 tablespoon good-quality aged balsamic vinegar, plus extra to drizzle
• 1 teaspoon olive oil, plus extra to drizzle knob butter
• 4 blanched hazelnuts
• 8 thin slices baguette
• 4 x 200g burrata cheeses, drained and patted dry
• sea salt
• freshly ground black pepper

Method
1 Cut two figs into quarters and the remaining two into 6 wedges each. Put the figs into a bowl and season with a little salt and pepper. Drizzle over the honey, vinegar and olive oil. Gently toss the figs to ensure that every piece is coated with the dressing. Set aside.
2 Melt the butter in a small frying pan and tip in the hazelnuts. Roast them over a medium heat, tossing frequently, until they are evenly golden. Transfer to a small plate lined with kitchen paper to absorb the excess butter. Leave to cool.
3 When you are about ready to serve, preheat the oven grill to the highest setting. Arrange the baguette slices in a single layer on a baking tray then drizzle a little olive oil over each slice. Sprinkle over a little salt then grill for about a minute until golden brown and crisp. Turn the slices over, drizzle with a little more oil and grill for another minute. Do not leave them unattended as the bread can burn easily. Remove and set aside.
4 Season the burrata with salt, pepper and a drizzle of olive oil.
5 To assemble, spoon the figs on to four individual serving plates in neat piles, then drizzle a little balsamic vinegar around them. Place the burrata alongside the figs, add two slices of toasted baguette to each plate, then grate a hazelnut over each burrata. Serve immediately.

Recipe courtesy of Jason Atherton, extracted from Social Suppers

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