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Recipe Detail Page
Burrata with Roasted Grapes & Figs
Summer 2016
You want easy? Here’s easy. The cheese is the star, but the plump, warm fruit plays a strong supporting role. With a touch of salt, a drizzle of honey and the fresh thyme bringing everything together, you could serve this as an appetizer or a dessert. Your guests will be happy either way.
Serves 4 to 6
6 oz (175 g) red seedless grapes
6 ripe black mission figs, quartered
2 tsp (10 mL) olive oil
Pinch of sea salt
1 pkg (250 g) burrata, at room temperature
2 tsp (10 mL) honey
1 tbsp (15 mL) fresh purple thyme leaves
Toasted baguette or crackers (optional)
1 Preheat oven to 375°F (190°C).
2 Place grapes and figs on a foil-lined baking sheet, trying to keep bunches of grapes together (for a lovely presentation). Drizzle with oil. Season with salt. Bake for 10 minutes.
3 Place cheese in the middle of your serving dish, surrounded by warm fruit. Drizzle everything with honey and sprinkle with purple thyme. Encourage guests to take slices of cheese and roasted fruit onto their plates or you can plate it for them. I like it as is, but you could serve with slices of toasted baguette or your favourite crackers. (Rosemary Raisin Pecan Raincoast Crisps are especially nice with this.) And, if you want to make it more desserty, serve with oatcakes.
Serves 4 to 6
