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
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