I’m having a moment. A food moment.
A few days ago, I had a craving for burrata cheese, and started clicking around on the Black Hole of the Internet, aka Pinterest, for recipe ideas. And, in what might be a Pinterest speed record, I came across this recipe and immediately stopped clicking: Fig, Prosciutto and Burrata Cheese Salad. Something that looks that good has to taste that good, right?? My recipe search was over.
If you’ve never had the guilty pleasure of burrata cheese, you need to fix that immediately. Burrata cheese is fresh mozzarella wrapped around a pocket of even more fresh mozzarella mixed with fresh cream. Burrata means “buttered” in Italian. Mmmm, buttered cheese. The play on textures is genius.
And figs! I love fresh figs. You aren’t allowed to say you don’t like figs if the sum total of your fig experience is Fig Newtons. Fig Newtons taste like sand. Fresh figs, however, are glorious. Combining them with burrata cheese and prosciutto is approaching otherworldly! I wonder if a fig tree would survive in Northern-ish Virginia??
This salad is so good, my eyes are rolling into the back of my head! But what wine to pair with it? There’s a whole lot of different tastes and textures on my plate:
- Peppery arugula
- Silky, creamy burrata cheese
- Salty prosciutto
- Sweet fresh figs (my grocery store only had green figs, which muted the color palate a little, but definitely not the taste!)
- Acidic balsamic vinegar
- Very sweet fig compote (if you’re not a fan of overly sweet stuff, cut back on the compote)
I looked at this plate, and my first (and really only) pairing thought was Bubbles! And I just happened to have an open bottle of Champagne in my fridge. And while it wasn’t a bad pairing at all, I can’t help but wonder if Bubbles with a touch of sweetness (maybe a Moscato d’Asti or even a Prosecco) would have been a better choice.
What are your thoughts? What wine(s) would you pair with this salad?