This delicious recipe tantalises all your taste buds and the ripe figs highlight all the other ingredients.
The fig; a golden ingredient between the smoky bread, the insanely creamy burrata cheese and the salty serrano ham
The fig season runs mainly from August to October, but as with many ingredients, it is available year-round. A good ripe fig is purple in colour. If they are still green, they have been picked too early and do not yet have the full sweet flavour the fig is supposed to have. If they are picked too late, they become gritty. It can be quite a search sometimes in the shop to find the best figs... but once you find them, you have a golden ingredient between the smoky bread, the insanely creamy burrata cheese and the salty serrano ham.
These little bites are a true taste sensation, most of these ingredients you can use right out of the fridge.
What you need (4 bites)
1 hand of rucola salad
1 ball of sliced burrata cheese (100 g)
2 fresh figs, sliced
4 slices of serrano ham
4 slices of bread (e.g., ciabatta)
Preheat your barbecue or oven. A toaster is also a great option for this. Cut the bread into slices about 1 cm thick. Then toast the bread on two sides, until it is nice and crispy and golden brown in colour. Drizzle the toasted bread with olive oil on both sides.
Put the rucola in a bowl and drizzle with olive oil, a dash of honey, and salt and pepper. Then place a small amount on the toasted bread. Add the serrano ham, burrata cheese, figs, and finally a small amount of balsamic cream.
Do you like the smoky flavour that barbecuing gives? Then it's a great option to also smoke the burrata cheese briefly with it.
Crostini or bruschetta?
Crostini are often cut from smaller bread. Therefore, a baguette can also be used. With a crostino, the bread is first toasted on both sides and then smeared with olive oil. In contrast, bruschetta often has slightly larger slices and is first rubbed with olive oil before toasting.