Burrata Cheese with California Fresh Fig Preserves

Servings: 4

Prep Time
Cook Time

Fresh Fig Preserves

  • 6 California Fresh Figs, stems trimmed
  • 1 cup 100% pomegranate juice
  • 1 tablespoon balsamic vinegar
  • Pinch of salt

Burrata Cheese Platter

  • 1 (8-ounce) container burrata cheese
  • Toasted or grilled baguette slices or good crackers
  • Roasted no-shell pumpkin seeds (about 2 tablespoons)
  • Extra-virgin olive oil (about 1 tablespoon)
  • Tiny fresh thyme sprigs, detached from the main stem
  • Flaked sea salt
  • Freshly cracked pepper
  • Optional: 6-8 California Fresh and/or Dried Figs

Nutritional Information

Nutrition Facts (per serving): 308 calories, 20 g total fat (9 g saturated fat, 0 g trans fat), 265 mg sodium, 0 mg cholesterol, 24 g total carbohydrate (2 g fiber), 9 g protein, 5% DV iron, 8% DV calcium, 0% DV Vitamin D, 9% DV potassium.


To make the fig preserves:

  • Place the figs, pomegranate juice, balsamic vinegar, and salt in a medium saucepan. Heat on medium heat. When the liquid begins to bubble lightly, reduce heat to medium-low, and simmer until the figs are fork tender, about 5 minutes. Gently remove the figs from the pan with a slotted spoon or “spider web,” transferring to a plate to cool. Continue to simmer the liquid and reduce to two-thirds or about 1/4 cup until thickened into a syrup, skimming off any “scum” that rises to the top with a spoon. When ready to serve, or when the figs are cool enough to handle, quarter the figs.

  • To assemble the burrata cheese platter:

  • Carefully transfer the cheese to the platter using a large spoon and your fingers. Blot off any excess liquid. Arrange the figs, bread or crackers, and pumpkin seeds on the platter. Sprinkle pumpkin seeds in the open spaces. Cut a large slit across the burrata cheese and open it up to reveal the creamy center. Drizzle with olive oil and the fig-pomegranate syrup. Sprinkle with thyme sprigs, flaked sea salt, and pepper. Garnish with additional California Fresh or Dried Figs.