Grilled Figs, Prosciutto and Burrata Appetizer
An elegant summer platter of grilled black mission figs, creamy burrata and thin prosciutto over arugula, drizzled with syrupy balsamic.
🍳 Cook: 5 min
Ingredients
| 7-10 | fresh black mission figs, halved lengthwise | |
| — | extra virgin olive oil | |
| 4 handfuls | baby arugula leaves | |
| 4 ounces | 115 g | prosciutto, very thinly sliced |
| 8 ounces | 225 g | burrata |
| — | thick balsamic vinegar | |
| — | kosher salt | |
| — | fresh ground black pepper | |
| — | sliced baguette (optional) |
Instructions
- 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 and grill for 2 minutes. Flip them over and cook 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 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 the 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 a sliced baguette on the side, if you like.
Note on balsamic vinegar: Thick balsamic is more viscous and sweeter (often called balsamic condimento or glaze). You can find it in most stores, or make your own by boiling down ordinary balsamic vinegar until thick and syrupy.