BURRATA BRUSCHETTA
WITH FIGS
HANDS-ON 15 MIN TOTAL 20 MIN
SERVES 6 SUBMITTED BY CHEF JOHN
2 REVIEWS
Figs soften but don’t ripen after picking.
If those at your market are a little
underripe or firm, grilling them like Chef
John does here (we found charcoal works
best) is just the ticket to sweeten them up.12 firm figs, stemmed and halved
[We used Black Mission, but
Calimyrna, Sierra, or Kadota would
be nice here, too.]
6 (½ -inch) slices crusty
Italian or French bread
2 Tbsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
6 oz. Burrata cheese, thickly sliced
1 Tbsp. chopped fresh rosemary
¼ tsp. sea salt
¼ tsp. black pepper- Preheat an outdoor grill to medium-
high heat (375°F to 450°F) and lightly oil
grate. Grill figs, skin sides down, until they
start to swell and soften, 4 to 5 minutes.
Add bread the last 2 minutes of grilling
and grill 1 minute on each side. - Whisk together balsamic vinegar and
olive oil in a small bowl. - Arrange bread on a serving platter.
Top each piece with a slice of Burrata and
2 fig halves. Drizzle with vinegar-oil
mixture and sprinkle with rosemary, salt,
and pepper. Serve immediately.
armagazine.com/burrata-
bruschetta-with-figs
HIDDEN GEM QUICK VEGETARIAN
PER SERVING: 216 CAL; 13G FAT (5G SAT); 6G PRO;
19G CARB (2G FIBER, 5G SUGARS); 246MG SODIUM
MAY WE SUGGEST
Grilling with Kingsford Charcoal will bring out the flavor of your figs as well as other fruits
and vegetables this summer. Only Kingsford Charcoal can give that unique summertime
flavor. Hover your phone’s camera here (no app needed!) for more grilling ideas.PHOTOS: BLAINE MOATS; FOOD STYLING: LAUREN KNOELKE, PROP STYLING: SUE MITCHELL
In Season