Balsamic Fig and Stracciatella Tartine
Figs braised in honey and balsamic until they're glazed and jammy, spooned warm over cold homemade stracciatella on a toasted baguette. Crispy bacon underneath, chives and flaky salt on top.
Equipment
- Mixing bowl
- large skillet
Ingredients
- 8 oz fresh mozzarella
- 3/4 cup heavy cream
- 1 pint figs halved
- 3 tbsp honey
- 1/2 cup balsamic vinegar
- 1 tbsp salsa macha
- 4-5 slices bacon thinly sliced
- 1 baguette halved lengthwise
- olive oil for drizzling
- black pepper to taste
- chives chopped, to taste
- flaky salt to taste
Instructions
- Make the Stracciatella: Shred the mozzarella by hand into very small pieces. Add the heavy cream and mix well. Cover and refrigerate at least 1 hour and up to 2 days.8 oz fresh mozzarella, 3/4 cup heavy cream
- Braise the Figs: Preheat a pan over medium heat for 2 minutes. Add the figs, honey and balsamic vinegar. Braise until the balsamic is thickened and syrupy, 6-8 minutes. Add the salsa macha and cook 1 minute more. Remove from heat.1 pint figs, 3 tbsp honey, 1/2 cup balsamic vinegar, 1 tbsp salsa macha
- Cook the Bacon: Fry the bacon in a skillet until crispy. Drain on paper towels.4-5 slices bacon
- Toast the Baguette: Drizzle the cut sides with olive oil and toast on the grill or stovetop until golden.1 baguette, olive oil
- Assemble: Spread the stracciatella over the toasted baguette. Season with black pepper, drizzle with olive oil and top with the bacon. Cut into squares. Spoon the figs and some of the balsamic syrup over each piece. Finish with chives and flaky salt.black pepper, chives, flaky salt
Nutrition
Calories: 401kcal, Carbohydrates: 37g, Protein: 12g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 600mg, Potassium: 264mg, Fiber: 2g, Sugar: 21g, Vitamin A: 624IU, Vitamin C: 2mg, Calcium: 217mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.