HERB BAKED FIGS WITH BURRATA AND A BALSAMIC REDUCTION

Figs, in my mind, could've been the forbidden fruit.  They have an overripe earthiness with no comparison in nature.  From the outside, they're these mysterious, dark and squishy lumps.  You squeeze them, and they have the consistency of  a nerf ball.  So you pluck on and rip it opened.  Nope.  Fooled again! It's not even halfway to ripe.  This has happened to me in my parent's backyard innumerable times. I give up, fig! You win.  When the figs start hitting the ground, then I'll take my chances. At their peak, figs are earthy and mildly sweet, and delicious to eat alone or with a little honey.  But to bring out that sweetness, and up the juiciness, I like to bake mine over herbs.  These can be eaten as a dessert with some whipped cream, or as I have them in part of a cheese course.  Either way, they're fabulous.

Ingredients:

10 ripe figs, halved

1 bunch rosemary

1 bunch thyme

1 bunch sage

olive oil

balsamic vinegar

salt and pepper

2 balls burrata cheese

Directions:

Heat oven to 400 degrees.  In a casserole dish scatter the herbs on the bottom.  Place the figs on top of the herbs, face side up.  Drizzle the whole thing with a little olive oil and pop in the oven for 20 minutes, or until the figs a plump and juicy.  While the figs cook, bring the balsamic to a simmer in a small sauce pan and reduce to about a 1/4 cup, or until syrupy and thick.  Set aside.  When the figs are finished, throw them on a plate with the burrata, and drizzle on the balsamic reduction with a little olive oil.  Sprinkle a little salt and pepper over the whole thing and enjoy!