Ingredients

The following ingredients have 9 Servings
  • 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

Instruction

  • 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.