This fig caprese is perfect for late summer — creamy burrata, fresh basil, high-quality olive oil and a drizzle of balsamic glaze make it unforgettable.
Fig season is here!
If you want a simple, elegant side or a late‑day snack, this fig caprese is a winner. Soft, creamy burrata paired with sweet, juicy figs, bright basil, good olive oil and balsamic glaze creates a quick dish that tastes far more special than the effort required.
Words don’t do it justice — it’s that good.
Classic caprese is a staple in our house year‑round. I’ve played with variations — from caramelized peaches and grilled watermelon to strawberries and stone fruit — but figs bring something unique. They bridge summer and early fall with honeyed sweetness and a tender texture that pairs beautifully with creamy cheese.
I love a short season ingredient like figs — they feel special because they’re fleeting. Fresh figs are wonderful on their own, but I’m firmly on team savory when I enjoy them. Dried figs are a long‑time favorite snack, and fresh ones are divine when combined with salty cheese and herbs.
This recipe is extremely straightforward. Burrata is my first choice because of its creamy center, but fresh mozzarella works well if you prefer or can’t find burrata. Use sliced mozzarella or small pearls — whichever you like.
I usually find Turkish figs locally, though Black Mission figs are another favorite. Use whichever variety is available and ripe — they’ll both shine in this dish.
The rest is super simple
– Fresh basil leaves: keep them whole or tear them into pieces to scatter over the cheese and fruit.
– A truly good extra virgin olive oil: fruity and well‑balanced.
– Balsamic glaze to finish: it adds a sweet, tangy concentration that complements the figs.
– Kosher salt and freshly ground black pepper to season.
Serve with sliced baguette or toasted crostini.
Enjoy — it’s an effortless, elegant plate that’s perfect for entertaining or a cozy night in.
Fig Caprese Salad
Fig Caprese
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Ingredients
- 8 to 10 fresh figs, halved or quartered
- 8 ounces burrata cheese, or fresh mozzarella
- kosher salt and pepper
- 1 handful fresh basil leaves
- ¼ cup extra virgin olive oil
- balsamic glaze, for drizzle
- sliced baguette, fresh or toasted, for serving
Instructions
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Slice the figs in half or quarters, depending on size.
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Pull the burrata apart (or slice the mozzarella) and arrange it on a serving plate. Season with salt and pepper and drizzle with some olive oil.
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Top the cheese with the figs. Drizzle more olive oil and add basil leaves, either torn or tucked between the figs and cheese.
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Finish with a generous drizzle of balsamic glaze. Serve with sliced baguette or crostini.
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I appreciate you so much!
Ready to dive head‑first into that cheese!