Easy, Yet Elegant Appetizer of Fig Carpaccio with Burrata Cheese
This recipe works great as an appetizer or main course over the holidays.
Sweet, salty, with a nice crunch from the walnuts that balances out the balsamic vinegar which makes this recipe spot on awesome.
Aren't figs a mystery? Have you ever look at one up close and inspected one?
- Package of store bought Pastrami (Classicly, Beef tenderloin is cut thinly and pounded out) 1
- Ball of Burrata Cheese per serving (You could cut in half to stretch the amount or use mozzarella cheese Save some money :)) 1
- Fresh mix of greens/salad
- Figs (Cut into Quarters per serving) 3
- Drizzle of Honey
- Drizzle of Balsamic Vinegar
- Drizzle of Extra Virgin Olive Oil
- Take a clean plate and place the pastrami in layered pieces around the plate creating a perfect circle. If using beef tenderloin, place into the freezer for 30 minutes before slicing thinly. The freezer helps set up the beef for easy slicing.
- You now have Carpaccio
- Take the fresh greens and neatly place in the middle of the Carpaccio/plate.
- Place the Burrata Cheese on top of the greens.
- Cut the figs into quarters and drizzle honey on top
- Place the figs around the Burrata Cheese in a nicely placed fashion and drizzle the figs with balsamic vinegar.
- Finish the dish off with good extra virgin olive oil
Watch Our How-To Video Below
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