September Seasonal Recipe: Fig and Burrata Tartine

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I know it’s sad when summer comes to an end, but I have to admit, I really love this time of year!

The smell of the air shifts and becomes crisper, you can watch the trees changing daily, we get unexpected baking hot days that feel like the last gems of summer, and most of all, the scent fig trees fills the air as you walk past them - HEAVEN!

I have always adored figs, since I was little and would go on family holidays to Greece, plucking figs off the trees with my mum. And the combination of figs and burrata are a match made in heaven. So here is a super easy recipe for Fig and Burrata Tartine (this is the French word for an open-faced, sweet or savoury sandwich) which makes the perfect starter, lunch or canapé. I would usually make one slice per person.

  • sourdough bread

  • good quality olive oil

  • fig chutney

  • burrata (drained, half a ball per person)

  • 8 slices of prosciutto or parma ham (optional)

  • ripe figs, roughly torn or halved (depending on size and how much you love them, 1-ish per person)

  • handful of thyme or oregano

  • balsamic vinegar

Method

STEP 1

Heat a pan over a high heat. Drizzle each side of the bread with olive oil, then toast in the pan until golden brown, be careful not to burn.

STEP 2

Spread the fig chutney over the toasted bread. Tear the burrata into chunky pieces and arrange on the toast, add the fig pieces (and prosciutto if using). Sprinkle with the thyme leaves, then drizzle with more olive oil and a little balsamic vinegar.

Image by BalashMirzabey