Burrata is the star of this inspiring recipe. Pomegranate molasses and hot butter enhance it without stealing the spotlight.

Prep. Time 20 mins
Cooking Time 3 mins
Yields 4 to 6 servings

Ingredients

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

Preparation

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.

Tips

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.