Recipe information
Ingredients for - Grilled Figs with Burrata and Romesco Toast
1. 1/2 c. unsalted almonds -
2. 2 tbsp. hazelnuts -
3. 16 roasted red peppers -
9. 20 ripe figs, preferably Black Mission -
10. 4 slice crusty bread, such as bâtarde or ciabatta -
11. 1 lb. burrata cheese, available at Italian specialty stores (see Tip) -
12. 1/2 lb. arugula -
How to cook deliciously - Grilled Figs with Burrata and Romesco Toast
1. Stage
Prepare a gas grill or grill pan, then make romesco sauce: In a food processor, chop almonds and hazelnuts. Add peppers, garlic, and olive oil; process until combined. Mix in paprika, vinegar, and salt. Set aside.
2. Stage
Lightly coat figs with additional olive oil and grill about 1 minute per side; transfer to a cutting board. Brush bread with olive oil and grill, flipping once, 2 to 3 minutes per side.
3. Stage
Cut figs in half (if desired, leave some whole). Spread a thin layer of romesco on bread. Arrange figs and bread on a platter with burrata and arugula, laying some arugula on top of bread as a garnish.
