DOP Burrata, figs, aged balsamic, hazelnuts, crostini
Ingredients
1x Burrata (at room temp during service (Bianca la buffala not Allan Reeder)
1/2 Fig sliced
12g Toasted hazelnuts
5g Olive oil
3g Aged balsamic vinegar
1g Julienne mint
3g Honey
1/2 Crostini
Seasoning (Maldon sea salt & freshy cracked black pepper)
MOP
- On service rip open the room temp burrata and spread it on the brown rimmed plate
- In a mixing bowl dress the sliced fig with the salt, pepper, honey & balsamic vinegar
- Neatly place the figs on the burrata and drizzle the remaining dressing over the burrata
- Top with olive oil, mint and toasted hazelnuts
- Serve with a warm and crispy crostini
Waiters Notes
DOP Burrata (Designated origin of production) from Puglia. Made by a small family run producer using buffalo milk, black fig, toasted hazelnuts, aged balsamic, mint & crispy bread.
Allergies: Gluten, Dairy, Nuts - Hazelnuts, Sulphites