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Kajsa Alger

Kajsa Alger
Regional Executive Chef
Porto’s Bakery & Cafe

Autumn Fig Caprese with Lee Kum Kee® Chile Crisp Pistachios

Recipe courtesy of Kajsa Alger
Sponsor: Lee Kum Kee®

Servings: 24

Ingredients

  • 4 c aged balsamic vinegar
  • 2 c Lee Kum Kee® Hoisin Sauce
  • 36 baby fresh mozzarella ciliegine, drained
  • 12 oz roasted salted pistachios, shelled
  • 2 (14.4-oz) jars Lee Kum Kee® Chiu Chow Style Chili Crisp Oil
  • 96 fresh Black Mission figs, ripe, halved
  • ½ lb small fresh basil, stemmed

Directions

  1. Combine the vinegar and Hoisin Sauce in a bowl and whisk together until combined.
  2. Place the mozzarella balls in a deep container (like a six pan). Pour the hoisin-balsamic mixture over them and stir gently to coat. Cover and set aside, refrigerated, for a minimum of 4 hours, stirring occasionally to evenly coat.
  3. Rough chop the pistachios until they are approximately ¼ their original size.
  4. Place them in a bowl and stir in the Chiu Chow Style Chili Crisp Oil until well combined.
  5. To plate, place 4 figs (8 halves) in a curve along the left side of a plate, some facing cut-side up and some facing cut-side down.
  6. Slice the mozzarella balls into 4 slices each. There will be a dark ring around the outside of the mozzarella with a white center. Lay 6 slices of the mozzarella dotted along the left side of the plate, in complement to the figs.
  7. Drizzle the figs and the mozzarella with some of the leftover hoisin-balsamic sauce.
  8. Place 4-5 tsp of the chile crisp pistachios along the arc of figs and mozzarella. The chile crisp should be prominent.
  9. Lastly, lay out fresh basil leaves along the plate to complement the other ingredients.

Chef Notes

The chile crisp is the star of the show here, but it is strong. It should be prominent but not overpowering. The balance of the hoisin sauce and balsamic plays up the sweetness of the figs while giving depth to this seemingly simple dish. The addition of mushrooms lightens up the dense mixture and contributes a savory, umami lift to the recipe.

The tangy labneh is a nice contrast to the rich and spicy Chiu Chow Chili Oil.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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