figs & burrata

Sometimes to make something better, you just have to change one thing. So why didn’t I think of replacing the tomatoes in a standard caprese with figs before? Especially since the figs in my local market have been way better than the tomatoes this summer? Then I saw a photo online and I knew this was the answer. It’s so simple you don’t even need a recipe; it’s also so simple that you do need the best ingredients: super-ripe figs (look for ones with slightly cracked skins), creamy burrata instead of mozzarella, great olive oil, coarse sea salt such as Maldon (or kosher, in a pinch). Take the time to arrange the cheese, figs and basil in a pretty way. Something this good deserves to look great. It takes only 5 minutes and you’ll have the best appetizer (with crackers or toasted bread) or light dish on a hot day to take you right through to the end of summer. And yes, I said no recipe necessary but here’s one just in case.

ingredients

1 lb burrata cheese
extra-virgin olive oil
3 ripe figs
2 sprigs fresh basil
coarse sea salt, such as Maldon

directions

Get out a nice serving platter. Drain the burrata and pat dry with a paper towel. Tear into pieces and plop on the platter (the creamy center will leak out a bit; just scrape it up with a knife and dollop it on). Drizzle cheese with olive oil. Cut figs into quarters and arrange on top then pluck the smallest basil leaves to scatter over (or tear larger ones into pieces). Hit with a few pinches of salt. Sigh with ecstasy as you eat.