Fig Carpaccio
This fig carpaccio is a fresh late-summer appetizer made with ripe figs, beetroot, cherry tomatoes and basil oil. It looks elegant, but it’s incredibly simple to prepare, with a beautiful balance of sweet, earthy, acidic and fresh flavours.
Equipment
Ingredients
For the carpaccio base
- 5 Figs
- 1 Beetroot
- 6 cherry tomato Ideally a mix of red and yellow
- To Taste salt
- To Taste Black Pepper
For the Basil Oil
- 6 leaves Fresh Basil
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
To season the beetroot
- 1 tsp lemon juice
- 1 pinch Sea Salt
Instructions
- Cook the beetroot, if needed. If using fresh beetroot, keep it whole, wrap it in foil and roast at 200°C / 400°F for about 1 hour, or until tender. Alternatively, use your preferred method from my guide on how to cook beetroots. Skip this step if using ready-cooked beetroot.
- Prepare the figs. Gently wash and dry the figs, then slice them and arrange them between two sheets of baking paper. Use a rolling pin to gently press them into a thin layer. You can also use the bottom of a glass, a small bowl or simply your hands
- Chill. Transfer the pressed figs to the fridge, still between the sheets of baking paper, and refrigerate for 1 hour. This helps them firm up and hold together.
- Prepare the tomatoes. Slice the cherry tomatoes into thin rounds and set aside.
- Make the basil oil. Blend the basil leaves with the olive oil, lemon juice and a pinch of salt until bright green. This is optional: you can simply use extra virgin olive oil and add fresh basil leaves to the finished plate instead.
- Prepare the beetroot. Let it cool until comfortable to handle, then cut it in half. Using a vegetable peeler, shave about half of the beetroot into thin ribbons. You can also use a mandoline, although I prefer the irregular strips you get with a peeler. Transfer to a bowl and season with 1 teaspoon lemon juice and a pinch of salt.
- Plate the figs. Remove the figs from the fridge. I use a 10 cm round cutter to shape each portion, but you can leave them in whatever shape they naturally formed. If the baking paper is sticking, leave the figs at room temperature for a few minutes. Remove one sheet, place the exposed fig side onto the plate, wait another moment and gently peel away the remaining paper.
- Assemble. Arrange the beetroot ribbons around the fig carpaccio and place the sliced cherry tomatoes over the centre. Drizzle with basil oil and finish with a pinch of salt, freshly ground black pepper and fresh herbs, I used oregano.
Notes
Fig size: I used small black figs. If your figs are larger, you may only need 3–4 figs for two servings.
Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 1 day, but the figs and tomatoes will gradually release liquid and the texture will become softer.
Best served fresh: This fig carpaccio is best enjoyed shortly after assembling, while the tomatoes are fresh and the figs still hold their shape.
Original Content Note: All recipes published on INUMAMI are original and developed from my personal cooking experience. The recipe, written content, styling, and photographs featured in this post were created by me. No AI is used to create recipes. All food photographs are original and owned by INUMAMI.
Nutritional Note: Any nutritional information provided is an estimate and may vary depending on the exact ingredients, brands, size of the figs and vegetables, quantities of olive oil, and any optional additions used.
Nutrition
Serving: 170gCalories: 246kcalCarbohydrates: 31gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 59mgPotassium: 549mgFiber: 5gSugar: 25gVitamin A: 520IUVitamin C: 20mgCalcium: 59mgIron: 1mg