Daily Italian Recipe · Antipasto
Coppa, Burrata & Figs
Silky coppa, creamy burrata and ripe figs make an effortless Italian antipasto, finished with a restrained drizzle of balsamic cream. Inspired by Emilia-Romagna’s salumi tradition, this no-cook plate lets three excellent ingredients shine.
Total time
15 minutes
Serves
2 people
Difficulty
Easy
Origin
Emilia-Romagna
Emilia-Romagna has a deep tradition of curing pork, and Coppa di Parma IGP is one of its distinctive specialities. Made from the neck and shoulder area, its delicate marbling pairs beautifully with the sweetness of fresh figs.
Burrata comes from Puglia, not Emilia-Romagna: this is a contemporary Italian combination rather than a historic regional recipe. It brings southern creaminess to an antipasto anchored by northern salumi, with just a little balsamic cream to balance the fruit and cheese.
Ingredients
Method
- 1
1. Take the chill off
Remove the coppa and burrata from the refrigerator 10–15 minutes before serving, keeping them covered in a cool kitchen. Prepare the remaining ingredients during this time.
- 2
2. Prepare the figs
Gently rinse the figs and pat them completely dry. Trim away the tough stem tips and cut each fig into quarters, leaving the delicate skin on.
- 3
3. Drain the burrata
Lift the burrata from its liquid and let it drain in a small sieve for 1–2 minutes. Do not press or squeeze it; keeping its creamy centre intact prevents a watery platter.
- 4
4. Arrange the coppa and fruit
Loosely fold the coppa slices onto a serving platter rather than laying them flat. Arrange the fig quarters between the folds, leaving space in the centre for the burrata.
- 5
5. Open and dress the burrata
Place the burrata in the centre and gently split it open with a spoon. Drizzle the extra virgin olive oil over the cheese and figs, then season with the black pepper.
- 6
6. Finish lightly and serve
Drizzle the balsamic cream sparingly over the figs and around the platter, avoiding a heavy coating on the burrata. Serve immediately, sharing the cheese, fruit and coppa together.
Chef's secret
Taste a piece of fig before dressing the platter. If it is exceptionally sweet, use only part of the measured balsamic cream: the finish should lift the coppa and burrata, not turn the antipasto into dessert.
Did you know?
Burrata’s outer shell is stretched-curd cheese, while its soft centre contains cream and strands of cheese known as stracciatella. Opening it only at serving time preserves that contrast.
Common mistakes
- Serving everything straight from the refrigerator, which mutes the coppa’s aroma and the burrata’s creamy texture.
- Using hard, underripe figs: choose fruit that yields gently to light pressure without leaking or smelling fermented.
- Adding too much balsamic cream or extra salt; the figs already supply sweetness and the coppa supplies seasoning.
Storage & reheating
Best assembled and eaten immediately. Refrigerate leftovers promptly in a sealed container at 4°C or below and consume within 24 hours, or sooner if the burrata label directs. Keep undressed components separate where possible. Do not leave perishables out for more than 2 hours, or 1 hour above 32°C. No reheating is needed or recommended; briefly take the chill off only the portion you will eat.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Is this a traditional Emilia-Romagna recipe?
It is a contemporary Italian antipasto inspired by Emilia-Romagna’s salumi tradition, not a fixed historic regional dish. Coppa di Parma IGP provides the regional link, while burrata originates in Puglia.
Can I prepare it ahead?
You can wash and dry the figs and have the ingredients ready in the refrigerator. Cut the fruit, drain and open the burrata, and dress the platter just before serving for the best texture.
Can I order the featured ingredients for Hong Kong delivery?
The Italian Club Hong Kong offers the featured coppa, burrata and balsamic vinegar cream for delivery across Hong Kong via SF Express and Lalamove. Source the fresh figs, olive oil and pepper separately.