GRILLED FIGS, PROSCIUTTO and BURRATA

If you want to add more Mediterranean recipes to your repertoire, GRILLED FIGS, PROSCIUTTO and BURRATA might be a recipe you should try. This recipe makes 8 servings with 476 calories, 13g of protein, and 29g of fat each. For $2.93 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 21 minutes. It works well as a side dish. 34 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from Panning The Globe requires prosciutto, figs, balsamic vinegar, and burrata. Overall, this recipe earns a pretty good spoonacular score of 46%. Users who liked this recipe also liked Grilled Figs With Brie and Prosciutto, Grilled Figs With Goat Cheese And Prosciutto, and Grilled Pizza With Figs, Gorgonzola, Prosciutto, And Basil.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat the grill to medium-high.

2. 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.

3. 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.

4. 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.

5. Serve with sliced baguette, if you like.

Nutrition Information:

covered percent of daily need