Grilled figs, prosciutto & burrata appetizer

• Meat

  • 4 oz Prosciutto, good quality

• Produce

  • 4 handfuls Baby arugula, leaves
  • 7 Mission figs, fresh black

• Condiments

  • 1 Balsamic vinegar, good quality

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 8 oz Burrata

Found on panningtheglobe.com

Description

Ingredients

• 7-10 fresh black mission figs, tiny hard stem cut off, sliced in half lengthwise
• Extra virgin olive oil
• 4 handfuls of baby arugula leaves
• 4 ounces good quality prosciutto, thinly sliced
• 8 ounces burrata
• Good quality balsamic vinegar
• kosher salt
• fresh ground black pepper
• Sliced baguette, optional

Directions

• 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 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 sliced baguette, if you like.