SEA SALT AND FIG RECIPES

Name: Creamy Burrata and Sweet Fig Appetizer
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/2 cup balsamic vinegar; 3 tablespoons fig jamu00A0; 8 ounces fresh burrata, torn into piecesu00A0; 8 ounces fresh figs, cut into quartersu00A0; 4 ounces prosciuttou00A0; Good quality extra-virgin olive oil, for drizzlingu00A0; 8 fresh basil leaves, tornu00A0; 8 fresh mint leaves, tornu00A0; Flakey sea saltu00A0; Sliced and toasted baguette, for servingu00A0

CREAMY BURRATA AND SWEET FIG APPETIZER RECIPE | KATIE LEE ...

Creamy Burrata and Sweet Fig Appetizer Recipe | Katie Lee ... image

Provided by Katie Lee Biegel

Categories appetizer

Total Time 25 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup balsamic vinegar
3 tablespoons fig jam
8 ounces fresh burrata, torn into pieces
8 ounces fresh figs, cut into quarters
4 ounces prosciutto
Good quality extra-virgin olive oil, for drizzling
8 fresh basil leaves, torn
8 fresh mint leaves, torn
Flakey sea salt
Sliced and toasted baguette, for serving

Steps:

In a small saucepan over medium heat, bring the balsamic vinegar to a simmer. Cook until reduced by half, 5 to 7 minutes. Whisk in the fig jam until emulsified. Remove from the heat.
Arrange the burrata, figs and prosciutto on a serving platter. Drizzle with the olive oil and 2 tablespoons of the balsamic fig sauce (reserve the remaining for another use). Garnish with the basil and mint, then season with flakey salt. Serve with the toasted baguette.

GOAT CHEESE AND FIG QUICK BREAD RECIPE - NYT COOKING

Goat Cheese and Fig Quick Bread Recipe - NYT Cooking image

Here’s a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It’s got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you’d like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf’s pleasantly crumbly, and best enjoyed cut into thick slices.

Provided by Dorie Greenspan

Total Time 50 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray or butter
4 ounces/115 grams very cold soft goat cheese
4 moist, plump dried figs (such as Kalamata), cut into 1/4-inch bits
1/3 cup/20 grams finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1 3/4 cups/225 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 large eggs, at room temperature
1/3 cup/80 milliliters whole milk, lukewarm
1/3 cup/80 milliliters olive oil
1 tablespoon honey
1 clementine or 1/2 tangerine

Steps:

Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
Cut the goat cheese into 1/2-inch pieces. It’s a sticky, messy job, so don’t aim for perfection. Refrigerate the cheese until needed.
In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You’ll still see streaks of flour, and that’s fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that’s fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it’s slightly warm (it’s not so easy to cut then, but it’s delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

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Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving

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