Recipe of the Day: Burrata with Mission Figs, Apricot and Honeycomb

Check out recipes posted every Friday from our chefs! Today's recipe by Naples, Florida's Executive Chef, Richard Rowland!

Burrata with Mission Figs, Apricot and Honeycomb


  • 4 oz Burrata Cheese (thick sliced and lightly Drained
  • 3 ea Fresh Mission Figs (halved)
  • ¼ cup Dried Apricot (sliced)
  • 2 Tbsp Honey
  • 1 Tbsp Apricot Jam
  • ¼ cup water
  • Juice of ½ Lemon
  • Pinch salt
  • EV Olive Oil to drizzle
  • Small Piece Honeycomb (available at specialty food stores)


In a small saucepan, heat Honey, Jam, Lemon Juice, Water and Salt to a simmer until syrup consistency is achieved. Remove from heat, add ½ of the Figs and all Apricots. Allow to cool. Spoon onto serving plate, place Burrata on top. Garnish with remaining Figs and Honeycomb. Olive Oil drizzle and serve


Richard Rowland Recipe by: Executive Chef, Richard Rowland

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