Description
Indulge in these elegant Roasted Fig Burrata Stacks layered with creamy burrata, topped with a crunchy pomegranate pistachio crumble for a perfect sweet-salty appetizer or light dinner.
Ingredients
Scale
- For the Roasted Figs:
- 8 ripe figs, halved
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Pinch of salt
- For the Burrata Stacks:
- 8 ounces burrata cheese, drained and torn into pieces
- 4 slices prosciutto, torn
- Fresh arugula, for garnish
- For the Pomegranate Pistachio Crumble:
- 1/4 cup pistachios, chopped
- 1/4 cup pomegranate seeds
- 2 tablespoons honey
- 1 tablespoon olive oil
- Pinch of sea salt
- Fresh thyme leaves, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, toss fig halves with honey, balsamic vinegar, olive oil, and salt.
- Arrange figs cut-side up on a baking sheet and roast for 10-12 minutes until softened.
- Meanwhile, prepare the crumble: Mix pistachios, pomegranate seeds, honey, olive oil, and sea salt in a small bowl.
- To assemble: On serving plates, stack a few arugula leaves, a piece of burrata, topped with roasted figs and prosciutto.
- Sprinkle the pomegranate pistachio crumble over the top.
- Garnish with fresh thyme leaves and drizzle with any remaining pan juices.
- Serve immediately as an appetizer.
Notes
Use ripe figs for best flavor. Burrata can be substituted with fresh mozzarella if needed. Prepare crumble just before serving to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Appetizer
- Cuisine: Mediterranean
Nutrition
- Calories: 320 per serving
- Sugar: 22g
- Fat: 18g
- Carbohydrates: 28g
- Protein: 12g