Grilled Figs with Prosciutto & Burrata

6 Mar

Karina drizzling fig balsamic vinegar over burrata, grilled figs and prosciutto platter

Hands arranging prosciutto over a platter of fresh figs with fig balsamic vinegar

Close up of whole burrata ball with halved fresh figs and prosciutto on a white serving platter

Spreading burrata on a platter of fresh figs and prosciutto with fig balsamic vinegar

Close up of burst burrata with creamy filling spilling over fresh figs, prosciutto and toasted sourdough

Preparation time: 20 minutes | Serves: 2 people

Some things are just meant to go together - jammy grilled figs with creamy burrata are truly a match made in heaven. This grilled fig recipe is wonderful in its simplicity; a few ingredients tossed together for an appetiser or side that will make everyone fall in love with you.

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Ingredients in my Fig & Burrata appetiser -

There’s a sweet spot between late summer and early autumn where fresh figs are in available in abundance in Sydney. They’re by far one of my favourite fruits - so richly sweet and textured, perfect for both sweet and savoury recipes.

This recipe won’t work with dried figs, but if fresh figs aren’t available to you, swap them with firm pears or peaches. They make for a wonderful replacement, albeit with a slightly different flavour.

Burrata has catapulted to worldwide fame with its bouncy texture and the pleasurable act of pulling it apart to catch the oozy filling tumbling out. In all honestly, I’m not a huge fan of the cheese. I find it quite…bland. It requires so much to bring it to life. However while testing this recipe, I found that the salty prosciutto and jammy figs make the perfect base for it and all the flavours work together without overpowering each other.

Fresh figs grilling in a cast iron pan with fig balsamic vinegar, served with sourdough, burrata and prosciutto

Karina holding sourdough toast with burrata, figs and prosciutto next to fig balsamic vinegar

Why you’ll love this recipe -

This isn’t just a plate of figs and burrata thrown together, oh no, it’s so much more than that.

I like to toss semi-ripe figs gently in balsamic vinegar - I use an incredible fig balsamic from Pukara Estata that really reinforces that honeyed sweetness of the fresh fruit, but adds beautiful layers of depth.

Salty prosciutto is folded amongst the warm figs, and a ball of soft burrata crowns it all. Once you cut it and let the cheese curds ooze out, smoosh everything together and layer it on toast or crackers. Creamy, crunchy, sweet, salty - one perfect, balanced bite.

Find more tips in the recipe notes below.

Ingredients

6-8 large fresh figs, halved
2 tbsp balsamic/ fig vinegar + extra to drizzle
100-120 gms fresh burrata
50-80 prosciutto
Smoked sea salt, according to taste
Crackers/ bread, to serve

Method

Preheat the grill to 200ºC and place a cast iron pan/ baking tray in the oven.
Toss the figs with vinegar in a bowl and set aside for 5-10 minutes.
Once the pan/ tray is hot enough, tip the figs and all the remaining liquid in the bowl (most of the vinegar will evaporate) and grill for 10 minutes until slightly jammy.
Spoon onto a plate/ serving tray and fold slices of prosciutto between the figs.
Top with the burrata and sprinkle with sea salt according to taste.
Drizzle with additional vinegar if desired and serve straight away with crackers or bread.

RECIPE NOTES

Swaps, Serves & Storage

What can I use instead of figs?
You can firm peaches or pears instead of figs for this recipe. Halve the peaches and grill for 6-8 minutes. The pears will require just 2-3 minutes on each side - I find leaving them slightly firm has a better texture.
What can I use instead of prosciutto?
You use jamon,/ serrano ham or bresaola instead. You can also leave the cured meats out of this recipe and use a touch more salt to balance the flavours.
What can I use instead of burrata?
You can use finely sliced mozzarella or bocconcini instead, however you won’t get the softer filling. You can also use stracciatella - the burrata cheese curds for the creamy texture.
Can I make this recipe ahead of time?
This appetiser/ side is best enjoyed fresh, so I would recommend eating it right away.