This is the appetizer I serve all summer long, when I entertain. A big platter of Grilled Figs, Prosciutto, and Burrata, arranged on a bed of arugula and drizzled with olive oil and balsamic vinegar. It's a very easy appetizer to throw together and always a big crowd pleaser.
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 very high quality ingredients, some of my absolute favorite things in the world: prosciutto, fresh grilled figs, creamy burrata, and 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 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!
How to prepare this grilled figs prosciutto and burrata appetizer
This is an easy dish to pull together. It takes just a few minutes to grill the figs, which you can do a couple of hours ahead. If you've never tried fresh grilled figs, they are pretty great, richly caramelized on the outside, fresh and fruity inside.
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- I usually serve this appetizer on a big platter, with small plates, forks and a basket of sliced baguette on the side. This way, everyone, including my gluten-free friends, are taken care of.
- If you prefer, you can serve this bruschetta-style: arrange arugula, burrata, prosciutto, and figs on baguette slices. Drizzle with olive oil and balsamic. Season with a little salt and pepper.
What kind of prosciutto is best?
I recommend you use high quality prosciutto for this dish. Prosciutto de parma is my favorite. It has a sweet-salty-savory flavor and a buttery texture. If you can get it freshly sliced, ask for extra thin slices.
Here are a few more delicious Panning The Globe appetizer recipes to try
- Prosciutto Wrapped Arugula Appetizer
- Smoked Salmon Tartar on Cucumber Rounds or Rice Crackers
- Goat cheese dressed for a party
- Spicy garlic shrimp
- Amazing Fig and Goat Cheese Appetizer
If you try this Grilled Figs, Prosciutto and Burrata recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Grilled Figs, Prosciutto and Burrata Appetizer Recipe
- Total Time: 21 mins
- Yield: 8-10 1x
Description
A wonderful summer appetizer that's easy to throw together, with grilled fresh figs, prosciutto and burrata. Serve on a platter with bread on the side or atop crostini, as an hors d'oeuvre.
Ingredients
- 7-10 fresh black mission figs, tiny hard stem cut off, sliced in half lengthwise (stem to bottom)
- Extra virgin olive oil
- 4 handfuls of baby arugula leaves
- 4 ounces good quality prosciutto such as Prosciutto de Parma, very thinly sliced
- 8 ounces burrata
- Good quality balsamic vinegar, preferably the kinds that's thick and syrupy (see notes)
- kosher salt
- fresh ground black pepper
- Sliced baguette, optional
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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 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 a sliced baguette on the side, if you like.
Notes
- A note on balsamic vinegar: Thick balsamic vinegar is different from the kind used for salad dressing. It's more viscous and sweeter and often called "balsamic condimento" or "balsamic glaze." It's great for drizzling on salads, meats and grilled vegetables. You can find it in most grocery stores and on Amazon. Or you can make it yourself by boiling down ordinary balsamic vinegar until it gets thick and syrupy.
- Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
- Prep Time: 15 mins
- Cook Time: 6 mins
- Category: Appetizer
- Method: Grill
- Cuisine: Italian
This post first appeared on Panning The Globe in July 2014. It was updated in May 2020 with a few new photos, added nutritional information, clarifying details in the written post and additional details in the recipe.
Eddie
This has become a go-to appetizer for me and my wife when we have people over to our backyard in the summer. The combination of figs, burrata and prosciutto drizzled with olive oil and balsamic is so simple and every bite is delicious. Great recipe!
Judy Oehler
Just served this evening and my friends and I absolutely loved it.
Kristen S.
I have a huge bag of dried figs from Costco. Any suggestions on how to make them soft enough to use in this recipe? Should I just dice them up and sauté them before sprinkling on top of the other ingredients??
Thanks!
Suna
Can you do this with dried figs?
Lisa
I don't think dried figs will work here. The texture should be tender and juicy. I've made this with grilled nectarines with great success. I bet peaches would work well too. Half the fruit and remove the pit, brush with olive oil and grill the halves and then slice them into smaller pieces.
Sara
Since fresh figs aren’t in season right now could dried figs be substituted?
Lisa
Hi Sara - I don't think dried figs will work in this dish. What does work really well is peaches or nectarines. Slice them in half, scoop out the pits, brush them with oil and gill them. Then slice them into smaller wedges. They are delicious in the salad and they look pretty with all the other colors. I hope you enjoy!
Kristen S.
Sorry for my prior question about the dried figs! I see your answer to a similar question now. Thanks! I’ll get some peaches. Or use Cherries ????
Lisa
There's also another great appetizer recipe on my site that uses dried mission figs, if you're still looking for something delicious to make with all those figs from Costco. https://www.panningtheglobe.com/goat-cheese-caramelized-onion-fig-bruschetta/
Julia
This is such a delicious crowd-pleasing appetizer and easy. Will be making it often. Thanks Lisa.
Lisa
I'm so glad you enjoyed Julia!
Mary
Another wonderful appetizer. Made it last weekend and it went down a treat. Looks great and tastes delicious. I was asked did I cook a lot as it was so good, but I had to fess up and say I got this from panning the globe. I am not the best cook but your recipies are so reliable I can depend on them to be a hit whenever I bring them to gathreings.
Kristen
Everything about this I love. I could eat this flavor combination all day long!
Donna
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.
Lisa Goldfinger
So happy to hear!
Carol at Wild Goose Tea
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.
Hill
What a delicious treat! And how fun to see a casual shot of it being enjoyed by the gourmand Dr. Michael G.
Lisa Goldfinger
🙂
Rachel (Rachel's Kitchen NZ)
Oh drat - our fig season finished about a month ago - will have to wait until next season to try fabulous sounding recipe.
Lisa Goldfinger
so sorry about that - I wasn't thinking about fig season in NZ. Maybe you can substitute grilled peaches!
pete goldfinger
I lived it! It was so delicious and the perfect thing to serve outdoors on a summer night.