Figs, Prosciutto, and Burrata

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Here’s a beautiful idea for Figs, Prosciutto, and Burrata — a dish that’s simple but feels indulgent and restaurant-worthy:

Figs, Prosciutto, and Burrata

A sweet, salty, and creamy appetizer (or light meal) that celebrates the balance of ripe fruit, savory cured meat, and fresh cheese.

Ingredients (serves 4)

  • 6–8 fresh figs, ripe but firm, halved

  • 8 thin slices of prosciutto

  • 1 ball fresh burrata (about 8 oz)

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp balsamic glaze (or aged balsamic vinegar)

  • Fresh basil or arugula leaves, for garnish

  • Freshly cracked black pepper

  • Flaky sea salt (optional, prosciutto is already salty)

  • Crusty bread or crostini, for serving

Instructions

  1. Prepare the figs – Wash and halve the figs. Arrange them cut-side up on a serving platter.

  2. Arrange prosciutto – Gently fold or drape the prosciutto slices in between the figs.

  3. Add burrata – Place the burrata ball in the center of the platter. Tear it open just before serving so the creamy inside spills out.

  4. Season & garnish – Drizzle olive oil and balsamic glaze over everything. Sprinkle with cracked pepper and a touch of flaky salt if desired. Add fresh basil or a handful of arugula for brightness.

  5. Serve – Pair with warm crusty bread or crisp crostini so guests can scoop up the figs, burrata, and prosciutto together.

✨ Tips & Variations:

  • Grill or roast the figs briefly for deeper caramelized flavor.

  • Add toasted walnuts or pistachios for crunch.

  • Use peaches, pears, or melon when figs aren’t in season.

This dish works beautifully as an antipasto, a centerpiece for a summer brunch, or even a no-cook dinner with wine. 🍷

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