Fig Burrata Caprese.
This fig caprese is perfect for late summer! Creamy burrata cheese, fresh basil, good olive oil and balsamic glaze makes it incredible.
Fig season is here!
If you’re looking for the perfect side dish or snack tonight, I’ve got you covered. The creamiest burrata cheese, juicy figs, olive oil and balsamic for a simple but insanely flavorful dish.
Words can’t express how good this is!
Classic caprese happens in our house ALL the time. I even made it last night to have as a side with my lemon butter chicken from Everyday Dinners. I’ve definitely done my own spin on the caprese many times… such as a hot bacon version, caramelized peach, watermelon, strawberry and stone fruit. Just to name a few.
But I’ve never done figs and well there is a first time for everything. Best day ever!
I just love when figs are in season.
They are the perfect fruit to bridge the gap from summer to fall. And the season is so short that it makes the few weeks that they are available extra special.
So why not make a savory, delish salad or snack with them?
I’m very much team-snack when it comes to figs. Dried figs are a HUGE favorite of mine. I’ve eaten them as a snack for ages.
The fresh ones are so good too, and I love pairing them with something savory like this.
Clearly this recipe is not complicated. I love to use burrata cheese because, well… it’s burrata! But if you can’t find it or don’t want to splurge, go with fresh mozzarella. Sliced or small pearls work – whatever your preference is.
I tend to use turkish figs because they are the most available to me. But I also really love black mission figs. Again, whichever you can get your hands on here, or whichever version you love.
The rest? Super super simple.
Fresh basil leaves. Keep them whole or chop ‘em up.
Really good olive oil, like Ina Garten style. Make it high quality, extra virgin. Super fruity!
Balsamic glaze! I just buy it these days because it’s so accessible.
Salt and pepper and you’re good to go!
Fig Caprese Salad
- 8 to 10 fresh figs, halved or quartered
- 8 ounces burrata cheese, or fresh mozzarella!
- kosher salt and pepper
- 1 handful fresh basil leaves
- ¼ cup extra virgin olive oil
- balsamic glaze, for drizzle
- sliced baguette, fresh or toasted, for serving
- Slice the figs in half or in quarters depending on how large they are.
- Pull the burrata cheese apart (or slice the mozzarella) and place it on a plate. Sprinkle all over with salt and pepper. Drizzle with a bit of the olive oil.
- Top the burrata with the figs. Drizzle on more olive oil. Add in the fresh basil leaves, either chopping them and sprinkling on top or tucking into the figs and burrata.
- Drizzle all over with balsamic glaze. Serve with toasted baguette slices, like crostini, or fresh sliced baguettes.
Ready to dive head first into that cheese!