Figs and burrata

“To eat figs off the tree in a very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean. ”

— Elizabeth David, And Omelette and a Glass of Wine


A simple summer and early fall dish, where two stars play the role – luscious figs and creamy burrata.

2 burrata
8 figs, tore open
20 g chopped natural pistachios
3 tbsp mild extra virgin or smoked extra virgin olive oil
a small handful of basil leaves
sea salt to taste
freshly ground pepper to taste


Place burrata and figs on a plate. Pour over the oil, sprinkle with pistachios, basil, salt, and pepper. Serve.