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Soft Creamy Burrata Cheese, on toasted Sourdough, with Oven Roasted Black Figs, Wild Flower Honey and JORGE Fig Balsamic

Burrata¬†is made from an outer shell of mozzarella made from cow’s milk or water buffalo milk and filled with fresh cream and curds. Individual¬†burrata are often sold wrapped in a green asphodel leaf. Its creamy texture is the greatest difference from mozzarella, in that it oozes out when sliced.


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  • 1.Heat oven to 200C/Fan 180.
  • 2.Halve the figs, place a roasting tray and place into the oven for approx 10 min
  • 3.Meanwhile toast the Sourdough slices and place on individual plates
  • 4.Remove the figs from the oven, drizzle over the honey and fig balsamic and place back into the oven for another 5 mins
  • 5.Tear each burrata in two and place one half over each slice of sourdough
  • 6.Remove the figs from the oven, they should be nice and sticky, add two halves to each plate
  • 7.Dress the salad leaves with EV Olive oil and season, add to the plate and sprinkle over the toasted walnuts and soem od the reduced balsamic.
  • 8.Serve


  • 2 Fresh Burrata Cheese
  • 4 Sourdough Slices
  • Mixed Salad Leaves
  • Quality Extra Virgin Olive Oil
  • 1 handful Toasted Walnut Halves

For the Roasted FIgs

  • 4 Whole Black Figs
  • 1 Tbsp Wild Flower Honey
  • Drizzle JORGE Fig Balsamic