Description
These elegant stacks feature roasted figs layered with creamy burrata, topped with a crunchy pomegranate-pistachio crumble, offering a perfect balance of sweet, savory, and tangy flavors.
Ingredients
Scale
- 8 fresh figs, halved
- 4 burrata balls (about 8 oz total)
- 1/2 cup shelled pistachios, chopped
- Seeds from 1 pomegranate (about 1/2 cup)
- 2 tbsp honey
- 1 tbsp olive oil
- Pinch of salt
- Fresh thyme leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Arrange figs on a baking sheet, drizzle with olive oil, and roast for 10 minutes until softened.
- While figs roast, gently toast pistachios in a dry pan over medium heat for 2-3 minutes.
- Mix toasted pistachios with pomegranate seeds, honey, and a pinch of salt to make the crumble.
- Remove figs from oven. On each plate, stack 2 fig halves with a burrata ball broken into pieces.
- Top with the pomegranate-pistachio crumble and garnish with thyme. Serve immediately.
Notes
Best served warm. Adjust honey for desired sweetness. Can be prepared ahead and assembled just before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Appetizer
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 12g