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.
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.