Prep time: 20 minutes
Cook time: 3 minutes
Turkish
Burrata
Burrata is the star of this inspiring recipe. Pomegranate molasses and hot butter enhance it without stealing the spotlight.
Source: Dairy Farmers of Canada
Ingredients
- 3 green zucchini, thinly sliced and grilled
- 400 g (14 oz) Bella Casara Burrata
- 6 fresh figs, quartered
- 150 g (5 oz) pastirma, thinly sliced
- 250 mL (1 cup) homemade croutons
- olive oil
- 60 mL (1/4 cup) butter
- a dash of freshly squeezed lemon juice
- freshly ground pepper, to taste
Instructions
Note: Arrange zucchini, cheese, figs, pastirma and croutons on a large serving platter. Drizzle with oil and pomegranate molasses. In a skillet, heat butter until it foams and turns a light hazelnut brown. Remove from heat and add a few drops of lemon juice. Drizzle the hot butter over the figs and croutons. Season with freshly ground pepper before serving.
Tips: Pastirma is a wonderful Turkish deli meat made of air-dried beef. You may substitute any other type of dried beef. Pomegranate molasses is a highly valued ingredient in Middle Eastern cooking. It is made by reducing a mixture of pomegranate juice, lemon juice and sugar until it becomes syrupy. You may substitute with a balsamic reduction to which you have added a few drops of freshly squeezed lemon juice.
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