The Lello Kitchen
Burrata with Fig Jam, Black Pepper & Olive Oil
Cool burrata, dark fig preserve, pepper and olive oil: four ingredients that turn a platter into a first course.
- Prep
- 8 minutes
- Cook
- —
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
The restraint is the recipe. Keep the fig preserve in distinct spoonfuls so guests can choose how much sweetness reaches each bite.
Method
- Set burrata on a shallow platter and tear each ball open slightly.
- Spoon fig jam around and partly over the cheese.
- Drizzle with olive oil, then finish with black pepper and a restrained pinch of flaky salt.
- Serve immediately with warm bread.
Cook’s notes
- Room-temperature burrata tastes markedly more expressive than refrigerator-cold cheese.
Substitutions
- Fresh mozzarella works but lacks burrata’s creamy center.
- Rose confit creates a more floral, less earthy version.
To serve
A first course for four or part of a larger aperitivo table.
Storage & make-ahead
Assemble only when ready to serve; opened burrata is best eaten the same day.
