Figs + Burrata + EVOO

Figs + Burrata + EVOO

Treat yourself

Late summer means fresh figs here in MA so you know I grabbed a bunch as soon as I saw them.  My first thought when I got them was a recipe I tried out a few weeks ago from Francis Mallmann’s book Seven Fires, where he pairs fresh figs with mozzarella.  In this case I paired the figs with burrata because I knew the richness would perfectly compliment the plump and juicy figs.


These figs had a really nice sweetness to them that paired well with the creaminess of the burrata and the thyme offered just the right amount of brightness.  I finished it off with a drizzle of good olive oil and a sprinkle of kosher salt to tie it all together. My husband and I then proceeded to dig in with some good crusty bread.  Needless to say we devoured this dish and I will now be on the lookout for figs over the next few weeks!


  • Fresh burrata
  • 1 pint of fresh figs
  • 1 tablespoon fresh thyme
  • Extra virgin olive oil
  • Kosher salt and fresh cracked black pepper to taste

Place the burrata on a plate or cheese board, be sure to let some of the excess liquid drip off.  Slice the figs in half and in quarters, depending on how big they are, and arrange around the burrata.  Sprinkle fresh thyme over the cheese and drizzle olive oil all over.  Finish it off with a good sprinkling of kosher salt and fresh black pepper.  Serve with warm, crusty bread.

After eating this, my husband eloquently proclaimed, “I feel like we are eating a rich people snack, we should have this more often…” and you know what?  I agree.  Get some fresh figs, get fancy and eat like a Roman Emperor.