Fig Carpaccio – Recipe for a delicious and fresh vegetarian carpaccio with fresh figs, burrata, capers, and arugula. Normally, carpaccio is associated with beef carpaccio made from raw beef tenderloin sliced into very thin pieces. Here, the carpaccio is made with fresh, soft figs, where the skin is removed and the figs are then pressed flat onto a plate using the bottom of a glass. The figs are topped with burrata, arugula, dill, capers, and pine nuts, along with olive oil and balsamic glaze. It’s a super tasty combination of the sweet, slightly crunchy figs with soft burrata and salty capers.
Get my recipe for classic beef carpaccio right here.
Fig carpaccio is perfect to serve as a starter for a dinner. Serve, for example, with bread or rye bread crisps. Enjoy!
Fig carpaccio
Ingredients
Instructions
Peel the figs. Press them flat onto a serving dish using the bottom of a glass lightly dipped in a bit of olive oil.
Top with burrata, arugula, dill, capers, and pine nuts. Drizzle with olive oil and balsamic glaze, then season with salt and pepper. Serve immediately, or keep refrigerated for a couple of hours. Enjoy!
Please write a comment