Turkish Burrata

Meal details

Burrata is the star of this inspiring recipe. Pomegranate molasses and hot butter enhance it without stealing the spotlight.
Course
Prep-time
Cooking Time
Yields
Hors D’oeuvres & Appetizers
20 min
3 min
4-6 Servings
Ingredients
Metric
Imperial
1. 3 green zucchini thinly sliced and grilled
2. Canadian Burrata
400 g
14 oz
3. 6 fresh figs quartered
4. Pastirma in thin slices
150 g
5 oz
5. Homemade croutons
250 mL
1 cup
6. Olive oil
7. butter
60 mL
1/4 cup
8. A dash of lemon juice freshly squeezed
9.Freshly ground pepper to taste

Preparation

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.

Nutritional Information Per Serving

Energy:
Protein:
Carbohydrates:
Fat:
Fibre:
Sodium
461 Calories
21 g
20 g
34 g
2.6 g
807 mg