by Chef Evan Funke
Serves 2 Ingredients
5-6 ripe figs (black mission, brown turkey work best for roasting)
1 ball Burrata pugliese
¼ c peeled Italian chestnuts
1 small bunch fresh sage
1T unsalted butter
2T extra virgin olive oil
Flakey sea salt
2tsp granulated sugar
1 thick slice ciabatta or Italian bread
Aceto Balsamico di Modena Invecchiato IGP (Balsamic Vinegar of Modena Aged)
In a small sauce pot, bring 2c of water to a boil, add a pinch of 1tsp kosher salt and 1tsp of sugar, add the chestnuts.
Boil the chestnuts until fork tender about 3-4 minutes. Strain and set aside.
Wash and dry the figs. Trim the stem and cut them in half. Season the figs very lightly with kosher salt. Sprinkle the remaining 1tsp sugar on the cut side of the figs.
In a pan on medium heat, add the olive oil. Once the oil is hot, about 2 minutes place the figs cut side down into the pan.
Add the butter, it should begin the brown.
Add the picked sage leaves.
Crumble in the cooked chestnuts.
Roast the figs face down for 2-3 minutes, check the figs for color and caramelization. Once the figs are nicely colored, flip them.
Reduce the heat to low.
Generously drizzle in some aged Aceto Balsamico di Modena and swirl to coat the figs and chestnuts.
In a toaster, on a grill or in a broiler, toast the ciabatta on both sides.
Once toasted, tear the Burrata pugliese and arrange across the toast.
Season the Burrata with flakey sea salt.
Spoon the roasted figs and chestnuts over the Burrata. Spoon the pan juices Aceto Balsamico di Modena and sage onto the figs and Burrata.
Serve warm immediately