Blackberry Burrata Crostini

Blackberry Burrata Crostini

Juicy blackberries… check

Creamy burrata..check

Crunchy ciabatta…check

Fresh greens… check
Blackberry Burrata Crostini

Gangs all here!

 

Blackberry Burrata Crostini

But think about it, what more could you ask for in a two bite snack? This appetizer is so easy to make, and beautiful on your table, there is no reason not to serve it all summer long! Or keep it all to yourself?

Blackberry Burrata CrostiniBlackberry Burrata Crostini

Blackberry Burrata Crostini
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Blackberry Burrata Crostini

a simple appetizer to enjoy all summer life 

Servings 4

Ingredients

  • 2 cabatta rolls
  • 1/2 cup blackberries
  • 2 tsp sugar
  • 1/4 cup water
  • 1 4 oz ball of burrata
  • handful watercress

Instructions

  1. Cut the bread in half and then in half again. 

  2. Toast the bread in the toaster over for 4 minutes. 

  3. Add the blackberries to a pot with the water and sugar. Heat on medium until the blackberries start to "pop."

  4. Cut the burrata into 8 equal pieces and add to the toasted bread. 

  5. Add the blackberries to each crostini. 

  6. Top with watercress. 

Blackberry Burrata Crostini

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Blackberry Burrata Crostini

Blackberry Burrata Crostini Blackberry Burrata Crostini

Blackberry Burrata Crostini

Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne

Yes, I know another pesto! But when ramps are in season, I just have too! In fact, I have been waiting quite a long time for these ramps to arrive. Even with some of the unseasonably warm weather here, I was a little off on timing for a lot of my spring vegetables.

Burrata & Ramp Pesto Penne

Have you tried Banza pasta yes? It is made from chickpeas! What I like about this pasta is that it has 2x the protein ( 25g) and 4x the fiber than regular pasta. I infrequently eat pasta because it never keeps me full, but with Banza it is full of fiber and protein which is what keeps you full. Just remember that this pasta is actually more caloric than regular pasta due to the chickpeas, so make sure you eat a smaller serving.

Burrata & Ramp Pesto Penne

And to take this ditch up one notch, I added burrata. Enough said.

Burrata & Ramp Pesto PenneBurrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne
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Burrata & Ramp Pesto Penne

Spring ramps make an irresistible pesto paired with chickpea pasta and burrata cheese 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 4 oz Banza chickpea pasta
  • 8-10 small ramps
  • 1/2 cup arugula
  • 2 tbsp pine nuts
  • 1/4 cup Parmesan cheese
  • 1 tbsp olive oil
  • 4 oz burrata

Recipe Notes

  1. Bring a pot of water to a boil.
  2. Clean the ramps.
  3. In a food processor, add the ramps, arugula, pine nuts, Parmesan cheese, olive oil.
  4. When the water is boiling, pour in the Banza pasta.
  5. Cook according to the instructions on the box.
  6. Drain the water.
  7. Add the Banza pasta to two bowls.
  8. Mix in 1-2 tbsp of pesto.
  9. Cut the burrata in half, and place it on top of each bowl.
  10. To eat, mix in the burrata with the pasta and pesto.

Burrata & Ramp Pesto Penne

Burrata & Ramp Pesto Penne

Persimmon Pomegranate & Burrata Salad

I feel like I cannot share a recipe without addressing the elephant in the room, but at the same time I am not one to share my political views all over the internet. But to say the least, I am sad and disheartened by the results of Tuesday’s elections.

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That being said, cooking (and really baking) has always been a great coping mechanism for me. And so I am going to share my recipes as planned. Especially since I’ve created Thanksgiving theme, I think its important to recognize there are still things to be thankful for.

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So, today I am sharing a salad recipe to serve on Thanksgiving or really any fall day, featuring persimmons. Persimmons are a beautiful and delicious fruit that are only in season for a few months of the fall. It’s hard to describe what they taste like, it’s similar to honey or dates, but with a different texture depending on ripeness.

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Yesterday I shared my feelings on appetizers on thanksgiving (necessary), and I have a similar feeling about salads, necessary. I think is great to have something fresh and light on a plate that usually is filled with rich and heavy sides.

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My family is definitely split on this issue but I know at least a few of them will be happy to see this salad on the table!

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Persimmon, Pomegranate, & Burrata

  • Servings: 4
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Persimmons are featured in a perfect thanksgiving salad

Ingredients

    – 1 head of butter lettuce – 1 head of radicchio – 1 cup of arugula – 3 persimmons

  • arils of half a pomegranate
  • – 4 oz of burrata
  • 2 TBSP chopped pistachios
  • 1-2 TBSP chopped pistachios
  • 1/2 cup of Pomegranate Juice
  • 1/2 cup of rice vinegar
  • 1/3 cup of olive oil
  • 1 clove minced garlic
  • 1 tsp of honey

Directions

  1. Wash, chop, and mix the lettuce.
  2. Slice the persimmons into thin round slices.
  3. Deseed the pomegranate, chop the pistachios.
  4. Cut up the burrata into small pieces.
  5. To make the Pomegranate Vinaigrette, combine the pomegranate juice, rice vinegar, olive oil, minced garlic, and honey into a jar. Shake until combined.
  6. To assemble the salad, place the combination of lettuce on a large plate or bowl. Add the persimmon, pomegranate, burrata, pistachios to the lettuce. Dress with the Pomegranate vinaigrette.
  7. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Fig, Avocado, Buratta, Nectarine Salad

I want to eat this salad all summer long (or for the 3 weeks that we have figs in DC). But for those three weeks every day.

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This salad is just filled with the best ingredients. First off, an avocado rose. I mean I am happy with that alone.

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But then fresh figs… now were talking.

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Can’t complain about nectarines… speaking of nectarines… one time my sister thought she was ordering 6 nectarines from Amazon Fresh, turns out she ordered 6 cases, that’s 48 nectarines for those of you counting. And she ate every single one, before they went bad. Let’s just say we don’t share the same culinary skills.

fig avo buratta nectarine salad (1 of 1)

And now burrata, i think we’ve got all the bases covered. (note: I did not eat all of this cheese! Just 1/4 or 1/5 of it! Please don’t eat all of that to yourself!)

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Fig, Avocado, Burrata, and Nectarine Salad

  • Servings: 1
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only the best

Ingredients

    – 1/2 a small avocado, formed into an avocado rose – 3-4 figs, sliced in half

  • 1/2 nectarine sliced
  • 1 oz of burrata
  • 1 cup of arugula
  • 1 TBSP balsamic vinegar
  • 2 tsp olive oil

Directions

  1. Slice the avocado in half and then make thin slices lengthwise. One you have sliced the entire half, slowly wrap the slices in a circle into a rose. (I will make a tutorial soon).
  2. Slice the figs and nectarine.
  3. Add all the ingredients to a plate.
  4. Mix together the balsamic vinegar and olive oil. Pour over salad.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Fig & Burrata Galette with Kale Walnut Pesto

no words. what is there to dislike?

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figs-no

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burrata-no

flaky dough-no (well it’s half whole wheat-if you need to complain)

kale walnut pesto-no (unless you have to complain about kale)

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but pretty much there is nothing to complain about. it’s just that awesome. And the best part is that you don’t have to wait for the dough for the galette to rise, it just needs an hour or so to chill!

so if you are still wondering, yes you can make this tonight! go do it!

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Fig & Burrata Galette with Kale Walnut Pesto

  • Servings: 4
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figs, burrata, and pesto wrapped into a flaky whole wheat crust.

Ingredients

    – 1/2 cup of flour – 3/4 cup of whole wheat flour

  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1/4 cup plain Greek yogurt
  • 1/4 cup of cold water
  • 1 cup of kale
  • 2 TBSP walnuts
  • 2 TBSP parmesan cheese
  • 2 TBSP (+ 1 more if needed) olive oil
  • 1 4 oz ball of burrata
  • -4 figs sliced in 4

Directions

  1. In a large bowl, add both flours, butter, and greek yogurt. use a fork or a pastry cutter to combine ingredients.
  2. Add the water to the bowl and continue to combine.
  3. Place the dough on plastic wrap and wrap tightly, place in refrigerate for an hour.
  4. Make the pesto. Add the kale, walnuts, Parmesan, and 2 TBSP of olive oil to a food processor. Pulse until combined. Add the extra olive oil if needed.
  5. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  6. After an hour, take out the dough, flour your surface, roll out until 1/2 inch thick.
  7. Carefully transfer dough to baking shset.
  8. Spread the kale walnut pesto on the dough.
  9. Spread the burrata over the pesto.
  10. Slice the figs, place over the burrata.
  11. Fold up the sides of the sides of the dough, pressing the edges together lightly.
  12. Bake in the over for 35-40 minutes.
  13. Enjoy warm!

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Apricot, Grilled Corn & Burrata Salad

Updated 9/09/16

So those of you who know me well know i have been called a bit of a perfectionist. So in true perfectionist form. I have remade this recipe and re done all the photos.

A few notes… it was no longer fresh apricot season so i used a mix of dry apricots and nectarines. I also used Buratta !

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Oh the joys of eating corn on the cob. I honestly cringe now thinking about how I used to eat corn on the cob. I would slather butter on a piece of bread and use the bread to slather butter all over my corn and then I would enjoy that butter soaked bread to my hearts content.

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But if you were like me…the joys of corn on the cob dissipated around middle school. The day you had those metal brackets glued to your teeth was the end of corn on the cob as you knew it. And I had it quite bad. I had braces not once but twice, pretty much the entirety of my teenage years. From 12-16 and then again when I turned 18 through my first year of college. The only glimmer of luck was that when I had those wretched braces placed on my teeth a second time, I was allowed to get clear brackets since I was 18. But senior prom, graduation, even my college photo id picture… I had braces for all of those.

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So needless to say, there was not a lot of corn on the cob eating. This recipe brings back those memories of cutting all the corn of the cob. I adapted this recipe from Jessica at How Sweet It Is. She is really a true culinary genius. Her flavor combinations are out of this world. I kept the same ingredients as Jessica however I changed the recipe to make this salad for 2. I also switched up the dressing and made a homemade Lemon Poppy Seed Dressing.

 

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you’ve got to try it!

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everyone ‘fess up… who else had braces forever!

Here is one photo of the “before” it doesn’t really compare…

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