Fig carpaccio – a vegetarian carpaccio made with fresh figs.
Fig carpaccio with burrata and pistachio – a very simple and truly delicious little dish of sweet fresh figs, creamy burrata, crunchy pistachios and a touch of honey. A lovely combination of flavours and textures that works perfectly as a small starter, an appetizer or as part of a tapas or cheese board.
I love these simple dishes where a few good ingredients are allowed to speak for themselves, and this fig carpaccio is no exception. It takes only a few minutes to make, looks wonderfully inviting and tastes superb.
I start by peeling the fresh figs. Sometimes the skin can be pulled off, but often it clings firmly, and then I simply cut away the outer layer with a sharp knife. I then halve the figs and press them flat directly on the plate with the base of a glass, so they form a neat base for the rest of the ingredients.
On top I place a creamy burrata, which I open so the soft centre spreads out over the figs. I then finish with a little fresh rocket, pistachios, a good olive oil, honey, flaky sea salt and freshly ground pepper.
You can happily use either salted or unsalted pistachios. The salted ones give a pleasing contrast to the sweet figs and honey, while the unsalted have a slightly milder flavour. Both work really well.
I like to serve my fig carpaccio with a slice of well-toasted bread. The crisp bread goes so well with the creamy burrata and soft figs, and it is perfect for mopping up all the lovely flavours from the plate. You can of course serve freshly baked bread with it instead.
A really easy fig carpaccio with burrata, perfect when you want to serve something that looks beautiful and tastes wonderful without spending a lot of time in the kitchen. Lovely as a small snack plate, an elegant starter or as part of a tapas spread.
Fig carpaccio with burrata and pistachio
Ingredients
- 6 fresh figs
- 1 burrata
- 30 g pistachio nuts, chopped
- 1 handful rocket
- Olive oil
- Honey
- Salt and freshly ground pepper
- Bread, to serve
Method
- Peel 5 of the figs – this is easiest with a knife. Sometimes the skin can be "pulled off", but more often a knife is needed.
- Halve the figs, place them on a plate and press them completely flat with the base of a glass. If they stick to the glass, lay a piece of baking paper or cling film over them first.
- Open the burrata and place it on the plate – then scatter the rocket and pistachios over the top.
- Cut the last fig into wedges and arrange them on top.
- Drizzle with a little good olive oil and a little honey, and season with flaky sea salt and freshly ground pepper.
- Serve with bread – freshly baked or toasted.
Nutrition
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