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- Fig carpaccio with burrata, macadamia nuts and pink pepper

# Fig carpaccio with burrata, macadamia nuts and pink pepper

- [Starter](https://www.eatme.eu/en/recipes?type-of-dish=starter)
- 20 min. preparation

You can make a delicious carpaccio from our sweet figs, which is certainly every bit as good as a meat carpaccio. The creamy burrata and crunchy macadamia nuts give the carpaccio wonderful textures, and the fresh dressing of white balsamic vinegar and lovely pink peppercorns perfectly rounds off this festive Christmas starter.

- Directly to...
    - - [Ingredients](https://www.eatme.eu/en/recipes/fig-carpaccio-with-burrata-macadamia-nuts-and-pink-pepper#ingredients) - [Preparation method](https://www.eatme.eu/en/recipes/fig-carpaccio-with-burrata-macadamia-nuts-and-pink-pepper#preparation-method)

## Ingredients

### Fig carpaccio

- *40* g unsalted macadamia nuts
- *16* EAT ME figs
- *250* g burrata
- *10* g basil
- *1* teaspoon of pink peppercorns
- salt and pepper to taste

### White balsamic vinegar vinaigrette

- *2* white balsamic vinegar
- *3* extra virgin olive oil

## **EAT ME** products in this recipe

- [EAT ME Figs](https://www.eatme.eu/en/products/exotic-fruit/figs)

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## Preparation method

1. Heat a frying pan without any oil and toast the macadamia nuts over a medium heat for about 3 minutes until golden brown. Leave them to cool on a plate and chop them coarsely.

2. For the dressing, whisk the white balsamic vinegar with the olive oil to make a vinaigrette. Season to taste with salt and pepper.

3. Cut the stalks off 8 figs and carefully remove the skin. Slice the figs into slices about 1 cm thick.

4. Divide the fig slices between four plates and arrange them close together. Cover the figs with a sheet of cling film. Gently press the slices with the flat base of a glass to form a thin, continuous carpaccio. Remove the cling film.

5. Cut the remaining 2 figs, with their skins on, into segments. Drain the burrata and tear it into small pieces. Divide the burrata and fig segments over the carpaccio.

6. Pluck the basil leaves. Coarsely crush the pink peppercorns in a mortar or with the flat side of a knife.

7. Drizzle the fig carpaccio with the white balsamic vinaigrette. Sprinkle with the macadamia nuts, basil and pink peppercorns. Serve immediately.

Enjoy!

- Tags:
    - - [Figs](https://www.eatme.eu/en/recipes?q=Figs) - [Starter](https://www.eatme.eu/en/recipes?type-of-dish=starter) - [Christmas recipes](https://www.eatme.eu/en/recipes?theme=christmas-recipes) - [Party recipes](https://www.eatme.eu/en/recipes?theme=party-recipes) - [Gluten free](https://www.eatme.eu/en/recipes?special-wishes=gluten-free) - [High in fiber](https://www.eatme.eu/en/recipes?special-wishes=high-in-fiber) - [Vegetarian](https://www.eatme.eu/en/recipes?special-wishes=vegetarian) - [High in unsaturated fats](https://www.eatme.eu/en/recipes?special-wishes=high-in-unsaturated-fats) - [Italian recipes](https://www.eatme.eu/en/recipes?cuisine=italian-recipes)

## Nutrition value per person/bite

- kcal
    - 489
- protein
    - 9 gr
- fat
    - 31 gr
    - - saturated     - 13 gr
- carbohydrates
    - 41 gr
    - - sugars     - 41 gr
- fibers
    - 5 gr

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