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Grilled Figs, Prosciutto and Burrata Appetizer

white rectangular platter topped with grilled figs, prosciutto and burrata and arugula

5 from 1 reviews

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.

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Ingredients

Instructions

Preheat the grill to medium-high.

  1. 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.
  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 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.

[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

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