grilled fig bruschetta with burrata and prosciutto

When I tell you how good this appetizer is, you might say “of course it is! With those ingredients, how could it not be amazing?!?”  And you’d be right. This is a combo of some of my absolute favorite things in the world – prosciutto, grilled fresh figs, creamy burrata, arugula – all drizzled with good quality olive oil and balsamic vinegar…


If you’re not familiar with burrata, it’s a type of mozzarella cheese that’s incredibly buttery and creamy.  It’s an Italian creation, made from a mix of mozzarella curds and cream that are stuffed into a sturdier shell of mozzarella.  As exotic as it is, burrata is becoming more mainstream these days – you can actually find it at Whole Foods, Trader Joe’s and many major supermarkets!


This is an easy dish to pull together. It takes just a few minutes to grill the figs.  If you’ve never tried grilled fresh figs, they are pretty great!

I decided to make a platter, with small plates and sliced baguette on the side – so everyone, including my gluten-free friends – would be happy.  If you prefer, you can arrange everything on sliced baguette and serve this bruschetta-style.


If you get hooked on burrata and want more recipes, here’s a good one to start with – from Cooking Light – Fettuccine with Seared Tomatoes, Spinach, and Burrata.

 I hope you have a happy 4th of July and a great weekend!

Recipe type: Appetizer
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 8-10
A beautiful summery mix of sweet grilled mission figs with salty prosciutto and creamy burrata over arugula. Serve as a starter or with bread, as an hors d'oeuvre.
  • 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. 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.
  2. 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.



  1. pete goldfinger says

    I lived it! It was so delicious and the perfect thing to serve outdoors on a summer night.

  2. Hill says

    What a delicious treat! And how fun to see a casual shot of it being enjoyed by the gourmand Dr. Michael G.

  3. says

    You are right—how this not be amazing with the ingredients that are involved. I had to pin it of course. Normally I do the food itself. But I was really taken with it platter style and to truly get the feel you had to have the pic with your guests too. That photo totally gave me a sense of place. Good job.

  4. Donna says

    I made this this weekend for a family gathering and it was awesome. It was easy and quick to assemble and it looked like I spent the whole day working on it. Everyone loved it. I will be making this again and again.


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