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!
- 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.