Fig Carpaccio with Burrata
Smashed sweet fresh figs layered with peppery rocket, creamy burrata, and roasted pistachios under a spiced citrus vinaigrette.
Ripe, jammy figs are peeled, halved, and smashed flat into delicate carpaccio ribbons using the base of a glass. Plated over peppery wild rocket with a torn ball of creamy burrata and crunchy roasted pistachios, then finished with a South African-inspired citrus spice vinaigrette. Sweet, spicy, creamy, and fresh—the ultimate late-summer sharing plate.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Smash & Arrange the Fig Carpaccio
Place a sheet of baking paper over the halved figs and use the flat base of a glass or ramekin to press down gently, smashing them into thin, delicate carpaccio rounds.
- 2
Scatter 2 handfuls of fresh wild rocket across a wide serving platter.
- 3
Transfer the smashed fig carpaccio slices onto the platter, arranging them in an overlapping pattern over and around the rocket.
The rest of this recipe
There's 8 more ingredients and 6 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Fig Carpaccio with Burrata is yours.
Ivana’s note
In Europe and the Northern Hemisphere, fresh figs peak from late summer to autumn (August–October). In South Africa and the Southern Hemisphere, the fig season runs from November to May.
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
