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:

4 handfuls of baby arugula leaves

Sliced baguette, optional

Good quality balsamic vinegar

8 ounces burrata

Extra virgin olive oil

7-10 fresh black mission figs, tiny hard stem cut off, sliced in half lengthwise

fresh ground black pepper

kosher salt

4 ounces good quality prosciutto, thinly sliced

Equipment:

grill

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:

Quickview
476k Calories
12g Protein
29g Total Fat
43g Carbs
6% Health Score
Limit These
Calories
476k
24%

Fat
29g
45%

  Saturated Fat
8g
52%

Carbohydrates
43g
15%

  Sugar
10g
11%

Cholesterol
29mg
10%

Sodium
687mg
30%

Get Enough Of These
Protein
12g
26%

Folate
134µg
34%

Selenium
20µg
29%

Vitamin B1
0.37mg
25%

Calcium
237mg
24%

Vitamin K
22µg
21%

Manganese
0.42mg
21%

Vitamin B3
3mg
18%

Vitamin E
2mg
16%

Iron
2mg
14%

Vitamin B2
0.23mg
13%

Fiber
3g
13%

Phosphorus
100mg
10%

Vitamin A
503IU
10%

Copper
0.17mg
9%

Magnesium
33mg
8%

Potassium
256mg
7%

Vitamin B6
0.13mg
6%

Zinc
0.84mg
6%

Vitamin B5
0.5mg
5%

Vitamin C
2mg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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