Fig Burrata Prosciutto Tartine Recipes

GRILLED FIGS, PROSCIUTTO AND BURRATA APPETIZER

Grilled Figs, Prosciutto and Burrata Appetizer image

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.

Provided by Lisa

Time 21m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 143 calories, Sugar 8.1 g, Sodium 404.9 mg, Fat 8.5 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 9.8 g, Fiber 1.4 g, Protein 7.7 g, Cholesterol 23 mg

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