Fig Carpaccio w/Burrata Cheese

Easy, Yet Elegant Appetizer of Fig Carpaccio w/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.

fig carpaccio burrata cheese

Aren’t figs a mystery in a way? Have you ever look at one up close and inspected one?


Fig Carpaccio Burrata Cheese

Fig Carpaccio w/ Burrata Cheese

Steven Pennington
Simple but elegant appetizer that could easily be served as the main course
5 from 1 vote
Prep Time 3 mins
Cook Time 8 hrs 15 mins
Course Appetizer
Cuisine Italian / Spanish
Servings 1 serving


  • 1 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 🙂
  • Fresh mix of greens/salad
  • 3 Figs Cut into Quarters per serving
  • 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
Tried this recipe?Let us know how it was!

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Chef Steven Pennington

Chef Steven Pennington

Content Creator

Le Cordon Bleu Chef sharing food adventures from around the world with a style of cooking rooted in southwestern flavors using French culinary technique.

Fig Carpaccio w/Burrata Cheese

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