Variety is the spice of life, and if there are a variety of spices, life just becomes more and more fascinating. This is how I feel about the Virgin Islands – a melting pot of so many different cultures, traditions, stories, sounds, flavours, and colours – it is a feast for the senses.
Having lived on the islands for many years, I feel it is my home, and yet I learn something new about it and its people all the time; it’s magic and familiarity in one warm, breezy, Caribbean hug.
With such inspiration constantly surrounding me, my intrigue for diversity always finds its way into the galley. To accommodate an influx of European and American visitors, the Virgin Islands grocery stores stock a range of spices and high-end food items, so you can enjoy gourmet cuisine while savouring the natural wonder that is the Virgin Islands.
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When I found a certain combination of ingredients available in the stores recently, I knew I had to make one of my favourite first course dishes. It is a cornucopia of textures, flavours, smells, and shades; a perfect recipe to enjoy in the sundry VI.
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Seared Tomato and Fig Burrata
1 medium onion, diced
20 very small tomatoes (San Marzano, cherry, or plum)
Olive oil
¼ cup balsamic vinegar
¼ cup orange juice
1 TBSP honey
5 oz dried figs, diced into large chunks
Salt and pepper
1 head garlic, thinly sliced
Almonds, thinly sliced
Burrata Cheese
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Fresh Tarragon
Fresh cracked black pepper
In a medium pan, sautée onion and tomatoes in olive oil until tomatoes have sear marks. Deglaze pan with balsamic, orange juice, and honey. Add in figs, salt and pepper to taste.
In a separate pan, sautée garlic until crispy and slightly browned, like ‘chips.’
To assemble, place the burrata on your plate or platter of choice (this can be individual servings or one large dish for the table). Spoon the tomatoes and figs around the burrata, including all the juices. Garnish with sautéed garlic, almonds, tarragon, and pepper.
Serves 8 – can be presented with warm bread to soak up all the goodness
Buen Provecho!
Megan Schlobohm, Chef - SV Lolalita
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