Grilled Figs, Prosciutto and Burrata

Grilled Figs, Prosciutto and Burrata

An elegant appetizer of fresh grilled figs, prosciutto and burrata. Serve on a platter with bread on the side or atop crostini, as an hors d’oeuvre.

Prep Time: 15 mins
Cook Time: 6 mins
Total Time: 21 mins
Yield: 8-10 1x


  • 7–10 fresh black mission figs, tiny hard stem cut off, sliced in half lengthwise
  • Extra virgin olive oil
  • 4 handfuls of baby arugula leaves
  • 4 ounces good quality prosciutto, thinly sliced
  • 8 ounces burrata
  • Good quality balsamic vinegar
  • kosher salt
  • fresh ground black pepper
  • Sliced baguette, optional


  1. Preheat the grill to medium-high. Brush the sliced figs with olive oil on both sides. Set the figs on the grill cut side up for 2 minutes.
  2. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy.
  3. Slice each fig again so you have quarters.
  4. Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter.
  5. Use a teaspoon to scoop out the burrata and place blobs of it evenly around the platter. Pull prosciutto apart into bite sized strips and place it evenly around. Drizzle 2-3 tablespoons olive oil and 2-3 tablespoons balsamic vinegar over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper. Serve with sliced baguette, if you like.


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