Recipe Index

Ingredients

• 2 tbsp olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tsp fresh thyme leaves
• 2 cups cherry tomatoes, halved
• 1/2 cup dried figs, quartered
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• (16 oz) burrata cheese
• Fresh basil, coarsely chopped
• 1 baguette, sliced and toasted, for serving

Method

1. Heat the olive oil in a large frying pan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened.
2. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
3. Add the cherry tomatoes, figs, salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes soften and burst slightly.
4. Pour in the balsamic vinegar and simmer for 5 to 7 minutes until reduced to a glossy sauce. Remove from the heat and let cool slightly.
5. Place the burrata in a shallow serving dish and spoon the warm tomato and fig mixture around and partly over it.
6. Scatter with basil, finish with a pinch of salt, and serve at once with the toasted baguette slices.

Prep: 5 min · Cook: 20 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data