This is a wonderful way to make a completely average ball of mozzarella feel (almost) like the most decadent burrata! In November the market stalls in Paris are full of figs and persimmons, so I`ve chosen to use these. During summer I love to top the mozzarella with cherries, peaches or sweet tomatoes. For spring maybe I`ll choose grilled asparagus. Use the fruits and vegetables you prefer! All soft herbs will work wonderfully.
Ingredients
- 125 g fresh mozzarella
- 1 tbsp fresh tarragon
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp chili flakes
- 3 tbsp crème fraîche
- 3 x fresh figs
- ½ x persimmon
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
Method
- Slice the mozzarella into discs (make sure to squeeze out the water properly first) and arrange on a serving plate. Top with chopped tarragon, salt, pepper and chili flakes. Spread out the crème fraîche on top of the mozzarella.
- Wash and slice figs and persimmon. Add to a bowl and mix with a little olive oil and lemon juice.
- Top the mozzarella with the fruit and finish with more tarragon, olive oil and chili flakes. Enjoy with good bread!
