Torn Figs and Burrata

 

1/4 cup extra-virgin olive oil plus more for drizzling

3 rosemary sprigs

About 18 perfectly ripe figs* preferably Mission

12 ounces (3 balls) burrata

Sea salt

Freshly ground black pepper

1/4 cup unsalted pistachios chopped, for garnish

 

Heat a small saucepan over medium heat. Add the olive oil and rosemary just until the leaves begin to crisp. Place the rosemary sprigs on a paper towel for at least 10 minutes. Strip the leaves from the stem, discarding the stems. Tear or slice each fig into 4 pieces and divide them among 6 plates. Tear each ball of cheese in half and add a portion to each plate. Sprinkle the crisped rosemary and pistachios on top of the burrata cheese and figs, season with salt and pepper, and drizzle with olive oil.