Toast with Burrata and Figs

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30min

•

Easy

Discover this luxurious recipe for toast with burrata and figs, perfect for breakfast or lunch.

Discover this luxurious recipe for toast with burrata and figs, perfect for breakfast or lunch.
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Ingredients

What do you need?

Quantity: 4P

For the toast:
1 frisée lettuce
4 balls of ripe burrata
8 slices of prosciutto

For the roasted ciabatta:
1 ciabatta
A splash of olive oil
Freshly ground pepper
A pinch of fleur de sel
For the roasted figs:
8 figs

For the lemon salt:
A few tablespoons of fleur de sel
Lemon zest

For the balsamic cream:
2 tablespoons of balsamic cream
4 tablespoons of olive oil
Fresh basil leaves

For the finishing touch:
A piece of Parmesan cheese

For the toast:
1 frisée lettuce
4 balls of ripe burrata
8 slices of prosciutto

For the roasted ciabatta:
1 ciabatta
A splash of olive oil
Freshly ground pepper
A pinch of fleur de sel
For the roasted figs:
8 figs

For the lemon salt:
A few tablespoons of fleur de sel
Lemon zest

For the balsamic cream:
2 tablespoons of balsamic cream
4 tablespoons of olive oil
Fresh basil leaves

For the finishing touch:
A piece of Parmesan cheese
Preparation method

How do you make this?

Toasting ciabatta: Preheat the oven to 200°C. Cut the ciabatta into slices about 1 cm thick, spread them on a baking sheet and drizzle with olive oil. Season with freshly ground pepper and fleur de sel and place the ciabatta in the oven for 5 minutes until golden brown and crispy.

Preparing the lettuce: Wash the frisée lettuce, pat dry and distribute it on the plates. Place the balls of burrata on top of the lettuce.

Roasting figs: Heat a grill pan over high heat. Cut the figs in half and coat them in olive oil. Place the figs cut side down on the grill pan and roast until nicely caramelized.

Making lemon salt: Crush the fleur de sel with the lemon zest in a mortar until you have an aromatic salt mixture. Preparing balsamic cream: Finely chop the basil leaves and mix with the balsamic cream and olive oil.

Finishing touch: Shave pieces of Parmesan cheese and tear the prosciutto into pieces. Distribute these along with the roasted figs on the plates. Finish with the lemon salt and balsamic cream.

Social

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.