Fresh Burrata with Caramelized Fig, Endive and Cannabis

Burrata is fresh mozzarella filled with fresh cheese curds. Yes, you read that correctly – this southern Italian treat is literally cheese within cheese.

As if that’s not enough, we’ve jazzed it up by pairing the burrata with grilled, caramelized figs and fresh endive, then drizzling the entire mess with cannabis-infused honey and cannabis-infused olive oil.

It’s a fresh and beautiful mix of health, decadence and flavour, all with a cannabis twist.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

15 min
10 min


1 big ball fresh burrata

fresh black pepper (to taste)

cracked pink peppercorns (to taste)

2 figs, halved

½ tbsp cannabis-infused honey

1 endive

olive oil for grilling

salt, to taste

6 almonds

fresh mint (a few sprigs)

½ tbsp cannabis-infused olive oil


Season burrata with salt, black pepper and pink peppercorns.

Brush fig halves with olive oil and grill on medium heat until there are grill marks and the figs begin to caramelize. (Alternatively, if you hae a kitchen torch, you can caramelize the figs with that.) Once caramelized, drizzle with cannabis-infused honey.

Slice endive into strips (about 1 cm wide) and toss with olive oil and salt.

Lightly toast almonds in a pan on low heat, then crush slightly.

Plating: Place the burrata off centre on an attractive serving plate. Plate the endive in a high pile next to the burrata. Plate 3 fig halves towering on the burrata, and sprinkle almonds and mint leaves around the plate. Finish with a drizzle of cannabis-infused honey and cannabis-infused olive oil around the burrata and plate.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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