Fig Carpaccio - elegant & simple
As summer fades and the air begins to crisp, early autumn brings with it one of the season’s most delicate treasures: fresh figs. Their soft, honeyed sweetness makes them the perfect base for this elegant Fig Carpaccio with Burrata—a dish that feels indulgent yet effortless.
Velvety figs are gently pressed onto the plate, their juices mingling with creamy burrata and a drizzle of olive oil. A scattering of chives, crushed pistachios, and a whisper of thyme adds freshness and texture, while slices of warm sourdough invite you to scoop up every last bite. Play around with the flavours of the toppings, other great options are goat/gorgonzola cheese, honey, or prosciutto.
Whether served as a refined starter or a centerpiece for a leisurely lunch, this dish captures the quiet richness of autumn in every mouthful.
Fig Carpaccio with Burrata, Chives & Pistachios
Serves: 1 plate
Prep time: 10 minutes
No cooking required
Ingredients:
4 ripe figs
1 ball of fresh burrata
1 tablespoon chopped fresh chives
Extra virgin olive oil, to drizzle
Sea salt, to taste
Freshly ground black pepper, to taste
Small pinch of fresh or dried thyme (optional)
1 tablespoon crushed pistachios (optional)
Fresh sourdough bread, for serving
Instructions:
Prepare the figs:
Gently peel the figs. Slice them in half, then press each half down onto a serving plate to flatten slightly, creating a “carpaccio” layer. Let the juices pool naturally on the plate.Add the burrata:
Tear open the burrata and place it gently in the center of the figs, allowing the creamy interior to spread slightly.Season:
Sprinkle chopped chives evenly over the dish. Add a pinch of sea salt and a few cracks of black pepper to taste.Garnish:
Drizzle generously with good-quality olive oil. Add a light sprinkle of thyme for a fragrant herbal note—or, for a bit of crunch, scatter over some crushed pistachios.Serve:
Bring the plate to the table with slices of fresh sourdough bread, perfect for scooping up the creamy burrata and fig juices.
