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.
Aren’t figs a mystery in a way? Have you ever look at one up close and inspected one?
Fig Carpaccio w/ Burrata Cheese
- 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
Chef Steven Pennington
Le Cordon Bleu Chef sharing food adventures from around the world with a style of cooking rooted in southwestern flavors using French culinary technique.