Last year, I revealed that I was in love with burrata cheese. I am happy to report that my love affair continues.
While burrata is pricey, it’s well worth it. You can find burrata at specialty cheese shops and most specialty grocers. BelGioioso is a domestic brand of burrata found at many grocery stores; an 8-ounce container with one ball of burrata is about $8.
Burrata is beloved by many for its mild flavor and creamy, rich-tasting center.
While burrata is good on its own with some good bread, I am constantly on the lookout for new ways to serve it. Being that’s fresh fruit season, that makes it all the easier. The creaminess of burrata pairs well with any stone fruit (think peaches, plums) as well as melons and berries.
For today’s recipe, I chose fresh figs and red grapes based on a recipe I glanced at in a magazine. Fresh figs are sometimes hard to come by, but they are so delicious. I love their sweet flavor and slightly chewy flesh and soft skin. You’ll find fresh figs at stores typically during the summer through October. There are several fig varieties from green-skinned to purplish-black. The latter is so noted for its dark color and great nutritional value. The darker the fruit (or vegetable), the higher the nutrients. Nutrition-wise, figs are a good source of fiber. They also have a good amount of potassium, known to help control insulin, heart health and lower blood pressure. The darker, purple varieties have a high concentration of antioxidants that help ward off certain diseases.
Fresh figs are highly perishable. You can typically keep them at least three days in the refrigerator.
When grilling figs, don’t put them on scorching hot grill grates. Medium-low is best to prevent their natural sugars from burning. Figure right around 300 degrees if your grill has a temperature gauge. Make sure you oil the grates well to prevent the fruit from sticking.
This recipe works great as an appetizer. While the toasted baguette slices are listed as optional, I highly recommend it. You can make these up for your guests or let them spread the burrata on the bread slices and top it with the fruit. Either way, it’s one fancy appetizer your guests will swoon over. You can also serve it as a dessert, as the original version recommended.
Burrata with Grilled Figs and Red Grapes
Serves: 6 (as an appetizer)
Preparation time: 20 minutes
Total time: 40 minutes
1 to 2 Tbsp. olive or grapeseed oil
6 ripe fresh black mission figs, cut in half
6 to 8 oz. red seedless grapes
Generous pinch of sea salt
8 oz. burrata, at room temperature
1 Tbsp. honey
1 Tbsp. fresh thyme leaves, optional
Toasted or grilled baguette slices, optional
Preheat the grill to medium. Once heated, oil the grates well with a grapeseed or vegetable oil.
Place the figs on a plate and brush the cut side with some olive or grapeseed oil. Place the grapes, keep the bunch together if possible, on a piece of foil. Drizzle them with some of the oil. (If you have a perforated grill pan you can use it for the grapes.)
Season the figs and grapes with a few generous pinches of salt. Place the figs on the grill, cut side down; place the foil with the grapes on the grill. Grill figs about 3-4 minutes or until you get nice grill marks on the cut side. Turn over and grill just a few minutes more until soft. Grill the grapes the same amount of time.
Remove fruit from the grill. When cool enough to handle, cut each fig half in half.
Place cheese in the middle of your serving dish and surround with the warm fruit. Drizzle all with honey and sprinkle with thyme leaves. Serve with baguette slices. You can also plate this appetizer, by placing some cheese on the baguette slice and topping with the fruit. Drizzle with the honey and sprinkle with the thyme leaves.
Adapted from LCBO’s Food & Drink Magazine, summer 2016. Tested by Susan Selasky for the Free Press Test Kitchen. Nutrition information not available.
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