Ingredients
1 cup walnuts
3 x 125g fresh burrata
450g fresh figs sliced crossways
1 cup basil leaves loosely packed
20ml Vino Cotto
To season, sea salt and freshly ground black pepper
1 cup walnuts
3 x 125g fresh burrata
450g fresh figs sliced crossways
1 cup basil leaves loosely packed
20ml Vino Cotto
To season, sea salt and freshly ground black pepper
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Methods
1
Preheat a fan-forced oven to 200°C.
2
Place the walnuts onto a baking tray and place them into the preheated oven to bake for 8-10 minutes. Working quickly, place the hot walnuts into a tea towel and rub to remove the skins. Set aside to cool.
3
Place the balls of burrata in the centre of a large platter. Arrange the fig slices around the burrata, then sprinkle over the walnuts and basil leaves.
4
Drizzle the burrata and figs with olive oil and Vino Cotto, then season the burrata with salt and the figs with pepper. Serve.
1
Preheat a fan-forced oven to 200°C.
2
Place the walnuts onto a baking tray and place them into the preheated oven to bake for 8-10 minutes. Working quickly, place the hot walnuts into a tea towel and rub to remove the skins. Set aside to cool.
3
Place the balls of burrata in the centre of a large platter. Arrange the fig slices around the burrata, then sprinkle over the walnuts and basil leaves.
4
Drizzle the burrata and figs with olive oil and Vino Cotto, then season the burrata with salt and the figs with pepper. Serve.