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.
- 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.
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.
Here are a few more delicious Panning The Globe appetizer recipes to try
- Roasted Red Peppers: Two Roasting Techniques and How to Marinate Them
- Smoked Salmon Tartar on Cucumber Rounds or Rice Crackers
- Goat cheese dressed for a party
- Spicy garlic shrimp
Here’s the Grilled Figs, Prosciutto and Burrata Appetizer recipe. If you try this recipe I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!Print
Grilled Figs, Prosciutto and Burrata Appetizer
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.
- Prep Time: 15 mins
- Cook Time: 6 mins
- Total Time: 21 mins
- Yield: 8-10 1x
- Category: Appetizer
- Method: Grill
- Cuisine: Italian
- 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
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.
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.
[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.]
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.
Keywords: An appetizer platter of grilled figs, prosciutto and burrata