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In The Kitchen

Summer Figs w/Burrata & Heirloom Tomatoes

 

 

In the height of summer, the simplest farmers market ingredients shine with just a few simple embellishments. Sweet figs, only in season for a few short weeks, pair perfectly with bright tomatoes, creamy burrata, peppery basil, and zesty lemon. Serve this simple recipe as a beautiful starter for a summer meal, or as the main event with some toasted bread and fresh greens on the side.

 

By Elizabeth Palmer Califano

 

Serves 2

Total Time: 15 minutes

 

Ingredients:

 

  • 2 cups ripe figs
  • 1 cup cherry or grape tomatoes (organic & heirloom if you can find them), halved
  • 2 balls burrata (or mozzarella as a substitute)
  • 4 basil leaves, cut into small ribbons (chiffonade)
  • 1 large lemon
  • Extra virgin olive oil, flake sea salt (like Maldon), and black pepper, to taste

 

Directions:

 

  1. Trim the top stems off the figs, and slice each one in half or into quarters, depending on their size. Divide the figs and tomatoes evenly between two bowls.
  2. Tear each ball of burrata open, and place one on top of each bowl, and sprinkle the basil on top.
  3. Zest your lemon, and divide the zest evenly between each bowl. Squeeze about 1 tablespoon of fresh lemon juice over each bowl, more or less to taste.
  4. Drizzle each bowl with about 1 tablespoon extra virgin olive oil, and sprinkle over a generous pinch of flake sea salt and a few cracks of fresh black pepper, to taste. Enjoy!

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