Burrata is the star of this inspiring recipe. Pomegranate molasses and hot butter enhance it without stealing the spotlight.
- Prep: 20 min
- Cooking: 3 min
- 3 green zucchini thinly sliced and grilled
- 14 oz (400 g) Canadian Burrata
- 6 fresh figs quartered
- 5 oz (150 g) pastirma in thin slices
- 1 cup (250 mL) homemade croutons
- Olive oil
- Pomegranate molasses
- 1/4 cup (60 mL) butter
- A dash of lemon juice freshly squeezed
- Freshly ground pepper to taste
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Arrange zucchini, cheese, figs, pastirma and croutons on a large serving platter. Drizzle with oil and pomegranate molasses.
In a skillet, heat butter until it foams and turns a light hazelnut brown. Remove from heat and add a few drops of lemon juice.
Drizzle the hot butter over the figs and croutons. Season with freshly ground pepper before serving.
Pastirma is a wonderful Turkish deli meat made of air-dried beef. You may substitute any other type of dried beef.Pomegranate molasses is a highly valued ingredient in Middle Eastern cooking. It is made by reducing a mixture of pomegranate juice, lemon juice and sugar until it becomes syrupy. You may substitute with a balsamic reduction to which you have added a few drops of freshly squeezed lemon juice.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||25 % / 276 mg|
|Vitamin B6:||28 %|
|Vitamin C:||32 %|