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Fig Carpaccio Burrata Cheese

Fig Carpaccio w/ Burrata Cheese

Simple but elegant appetizer that could easily be served as the main course
Course Appetizer
Cuisine Italian / Spanish
Prep Time 3 minutes
Cook Time 8 hours 15 minutes
Servings 1 serving
Author Steven Pennington


  • 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