Endive and Fig Burrata "Boats"

I originally made these Endive and Fig Burrata "Boats" for Thanksgiving, and have made several variations of the recipe since, but am only getting around to posting this now.

That is completely on me, and in no way reflects the value of this appetizer - this recipe is a keeper! Not only is it incredibly versatile, but you will always get compliments. Last but not least, it is really easy to make which is a plus when you are making a major meal and is a nice addition to the coffee table and drinks portion of a heavy meal as it is, despite the burrata, quite fresh and light.

The recipe is quite simple:

Cut the ends off of as many endives as you think you might need (I have found half an endive or so per person works) and separate the endive into leaves to form your boats.

Wash and dry well, patting the leaves gently so as not to crush them. Place each one flat side down in a pattern on whatever serving plate you plan on using.

Then comes the fun part because you get to use your imagination (and also empty your dry goods cupboard...) The basic premise is a filling of chopped dry fruit rehydrated in some kind of liquid, a topping of torn burrata, and then a drizzle or a sprinkle of some complimentary flavor.

The first time I made these I rehydrated dried mission figs in lavender flavored simple syrup and drizzled the burrata with basil oil. I have also made this with chopped apricots rehydrated in earl grey tea, topping the burrata with finely chopped crystallized ginger. Chopped dried peaches rehydrated in boiling water with some bourbon was delicious as well, and the chopped tarragon I used to decorate the burrata worked really well with this.

The next time I make this, I plan on using fresh fruit - I think pink grapefruit segments tossed with a little mint would taste good, and plan on topping the burrata with some chopped candied grapefruit peel. I will keep you posted on how that turns out.

What will you make?