Burrata, Grilled Figs, and Prosciutto

Burrata, Grilled Figs. and Prosciutto

Ingredients:

• 7-10 fresh black mission figs, tiny hard stem cut off, sliced in half lengthwise (stem to bottom)
• Extra virgin olive oil
• 4 handfuls of baby arugula leaves
• 200 grams of prosciutto such as Prosciutto de Parma, very thinly sliced prosciutto
• 300 grams burrata
• Crema balsamic, thick and syrupy
• kosher salt, optional
• fresh ground black pepper
• Sliced baguette

Preparation and Cooking:

• Preheat your grill to medium-high.
• Brush the sliced figs with olive oil on both sides.
• Set the figs on the grill cut-side up and grill for 2 minutes flip and cook for an additional 2-3 minutes (until a little brown and not mushy)
• Slice each fig again so you have quarters.
• Spread the arugula leaves 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 of olive oil and 2-3 tablespoons of the Crema Balsamic vinegar over everything.
• Sprinkle with a pinch or two of salt and a few grinds of black pepper.
• Serve with a sliced baguette.