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Torn Figs and Burrata<\/p>\nTorn Figs and Burrata<\/p>\n
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1\/4 cup extra-virgin olive oil plus more for drizzling<\/p>\n
3 rosemary sprigs<\/p>\n
About 18 perfectly ripe figs* preferably Mission<\/p>\n
12 ounces (3 balls) burrata<\/p>\n
Sea salt<\/p>\n
Freshly ground black pepper<\/p>\n
1\/4 cup unsalted pistachios chopped, for garnish<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n