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
- 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.
- 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.
- Slice each fig again so you have quarters.
- Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter.
- 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.