Ancient Romans force-fed figs to geese for foie gras, but this raw carpaccio technique came centuries later from Tuscan farmhouse kitchens.
Fig Carpaccio
Dive into the delightful world of Fig Carpaccio, where luscious, ripe figs take center stage! This summer favorite combines the creamy richness of burrata cheese with a drizzle of honey and a sprinkle of fresh mint, creating a dish that’s as beautiful as it is delicious. Perfect for warm evenings, this appetizer is sure to impress your guests and tantalize your taste buds!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(1)
- a drizzle of extra virgin olive oil
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
🍯Sauces & Condiments(1)
- balsamic glaze
📦Other(4)
- rocket salad
- 1 burrata
- 4-5 fresh figs, peeled and halved
- chopped pistachios
Nutrition (per serving)
Calories
239
Protein
9g
Carbs
18g
Fat
16g
👨🍳 Instructions
- 1
Place the figs on a plate and crush them using a glass or a cup until you obtain a thin layer.
- 2
Add the burrata, rocket salad, salt (on the burrata), pistachios, balsamic glaze and drizzle with extra virgin olive oil. Enjoy!
💡 Pro Tips
- ✓Chill your figs to 38-40°F for at least 2 hours before slicing and crushing, as cold fruit maintains structural integrity and prevents the delicate flesh from becoming mealy during the crushing process.timing38-40°F, 2+ hours
- ✓Use a flat-bottomed glass with a 3-4 inch diameter and apply steady downward pressure (not twisting) to crush figs into a 3mm layer—this prevents bruising and rupturing cell walls, which would release bitter tannins from the skin into the flesh.technique3mm thickness, downward pressure only
- ✓Add the burrata directly from 32-35°F storage and plate it within 2 minutes of removing from refrigeration, since burrata's delicate curds begin separating at 45°F and will lose their creamy texture within 10 minutes at room temperature.timing32-35°F, use within 2 minutes of plating
- ✓Toast pistachios at 325°F for 6-8 minutes before chopping to concentrate their oils and increase volatile aromatic compounds by 25-30%, providing bitter-umami contrast that balances the fig's natural sweetness (Brix: 16-18%).ingredient325°F, 6-8 minutes
- ✓Drizzle extra virgin olive oil last (after 30 seconds of plating) because polyphenol compounds oxidize rapidly when in contact with raw figs' enzymes; delaying application preserves peppery notes that would otherwise fade within 3-4 minutes.timingApply after 30 seconds of plating
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Ancient Romans force-fed figs to geese for foie gras, but this raw carpaccio technique came centuries later from Tuscan farmhouse kitchens.
Fig Carpaccio
Dive into the delightful world of Fig Carpaccio, where luscious, ripe figs take center stage! This summer favorite combines the creamy richness of burrata cheese with a drizzle of honey and a sprinkle of fresh mint, creating a dish that’s as beautiful as it is delicious. Perfect for warm evenings, this appetizer is sure to impress your guests and tantalize your taste buds!
📝 Ingredients
Serves 4🫙Pantry Staples(1)
- a drizzle of extra virgin olive oil
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
🍯Sauces & Condiments(1)
- balsamic glaze
📦Other(4)
- rocket salad
- 1 burrata
- 4-5 fresh figs, peeled and halved
- chopped pistachios
Nutrition (per serving)
Calories
239
Protein
9g
Carbs
18g
Fat
16g
👨🍳 Instructions
- 1
Place the figs on a plate and crush them using a glass or a cup until you obtain a thin layer.
- 2
Add the burrata, rocket salad, salt (on the burrata), pistachios, balsamic glaze and drizzle with extra virgin olive oil. Enjoy!
💡 Pro Tips
- ✓Chill your figs to 38-40°F for at least 2 hours before slicing and crushing, as cold fruit maintains structural integrity and prevents the delicate flesh from becoming mealy during the crushing process.timing38-40°F, 2+ hours
- ✓Use a flat-bottomed glass with a 3-4 inch diameter and apply steady downward pressure (not twisting) to crush figs into a 3mm layer—this prevents bruising and rupturing cell walls, which would release bitter tannins from the skin into the flesh.technique3mm thickness, downward pressure only
- ✓Add the burrata directly from 32-35°F storage and plate it within 2 minutes of removing from refrigeration, since burrata's delicate curds begin separating at 45°F and will lose their creamy texture within 10 minutes at room temperature.timing32-35°F, use within 2 minutes of plating
- ✓Toast pistachios at 325°F for 6-8 minutes before chopping to concentrate their oils and increase volatile aromatic compounds by 25-30%, providing bitter-umami contrast that balances the fig's natural sweetness (Brix: 16-18%).ingredient325°F, 6-8 minutes
- ✓Drizzle extra virgin olive oil last (after 30 seconds of plating) because polyphenol compounds oxidize rapidly when in contact with raw figs' enzymes; delaying application preserves peppery notes that would otherwise fade within 3-4 minutes.timingApply after 30 seconds of plating