Rosemary Roasted Figs and Grapes with Radicchio, Burrata and Crunchy Fried Breadcrumbs
#cookwitholiveoil 6.
Cooking the figs and grapes in the oven drizzled in extra virgin olive oil turns them buttery and amplifies their natural sweetness. This is the perfect contrast of flavours and textures; sweet/bitter and creamy/crunchy. It makes a deceptively simple celebratory starter and can be adapted with different soft fruits to suit each season.
Recipe by Anna Shepherd
Serves 4 as a starter
For the roasted fruit
8 figs
½ bunch red or black seedless grapes
3 sprigs rosemary
3 tbsp Honest Toil Extra Virgin Olive Oil
Salt and pepper
For the salad
2 tbsp Honest Toil Extra Virgin Olive Oil
75g soft white breadcrumbs
1 head Castelfranco radicchio, or other radicchio such as Treviso, washed and leaves torn
1 burrata
Salt and pepper
Preheat the oven to 220C.
Slice the figs in half and arrange cut side up in a roasting dish. Nestle the grapes and rosemary in the same dish and drizzle over the olive oil. Season with salt and pepper. Roast the fruit in the oven for 20 minutes until the grapes have burst and the liquid in the pan is sizzling.
Meanwhile, heat the remaining oil in a small frying pan and tip in the breadcrumbs. Cook, stirring continuously over a medium heat for 3-4 minutes, until the breadcrumbs are golden and crunchy. Tip onto a plate lined with kitchen paper to keep crisp.
Arrange the radicchio leaves on a platter and score the burrata to open up the creamy centre. Remove the fruit from the oven and spoon over the leaves. Use the liquid in the roasting dish to dress the burrata and leaves. Scatter over the breadcrumbs before serving.
