This dish is all about celebrating simplicity and letting the flavours of these special ingredients shine.
We prefer pomegranate molasses to caramelised balsamic vinegar, as it is less acidic and it adds a complex yet harmonious flavour. Use a large, flat serving platter to assemble and serve the dish.
SERVES 4-6 as a starter or side
INGREDIENTS
4 x 100 g or 2 x 200 g burrata cheese balls, drained
6 fresh figs, halved lengthways
100 g sliced prosciutto
3 tablespoons pomegranate molasses
100 ml olive oil
10 basil leaves
Black salt, to serve (or regular sea salt)
METHOD
1 Place the burrata balls on a large serving platter. Add the fig halves and the prosciutto, arranging the ingredients in an uneven way.
2 Drizzle the pomegranate molasses and olive oil over the top. Sprinkle with the basil leaves, black salt, and freshly cracked black pepper.
For more delicious meze inspiration, pick up a copy of Middle Eastern Feasts by Michael Rantissi & Kristy Frawley, photography by Alan Benson. Murdoch Books RRP $39.99.
This article was originally published under the title A-meze-ing Eats in Issue 39 – A Little Abundance. You can purchase previous issues and enjoy more enchanting content here.
