Marinated Mozzarella with Figs and Persimmon

Name: Marinated Mozzarella with Figs and Persimmon
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 125 g fresh mozzarella; 1 tbsp fresh tarragon; 0.5 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp chili flakes; 3 tbsp crème fraîche; 3 x fresh figs; 0.5 x persimmon; 1 tbsp extra virgin olive oil; 1 tsp lemon juice

av La Kompott

Servings

Marinated Mozzarella with Figs and Persimmon

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!