Balsamic Roasted Figs with Burrata & Prosciutto
sweet & spicy balsamic roasted figs with burrata cheese and prosciutto, served with toasted bread alongside
servings: 6-8
Ingredients
Scale
- 1 lb fresh black figs, stemmed + halved*
- 2 tbsp balsamic vinegar
- 1 tbsp calabrian chili peppers (crushed in oil)
- 1 tbsp honey, plus more for serving
- kosher salt
- ½ cup pecans
- 1 lb burrata cheese
- flaky sea salt
- freshly cracked black pepper
- 3 oz thinly sliced prosciutto
- 1 tsp fresh thyme leaves
- olive oil, as needed
- toasted bread, for serving
Instructions
- Preheat the oven to 400°F.
- Add the halved figs, balsamic vinegar, calabrian chilis, honey, and a pinch of salt to a mixing bowl. Gently toss to combine and set aside.
- Line a sheet pan with a piece of foil. Add the pecans in an even layer. Place the pan in the oven and toast the pecans for about 6 minutes, or until fragrant. Transfer them to a cutting board (reserve the foil-lined sheet pan) and roughly chop them.
- Set the oven to high-broil. Place the figs onto the sheet pan, cut-side facing up. Pour any remaining balsamic mixture over top. Broil for 4-5 minutes, or until caramelized.
- Tear the burrata into large pieces and arrange it on a platter. Season with a pinch of flaky sea salt and freshly cracked black pepper. Arrange the prosciutto and figs over top.
- Garnish with the fresh thyme. Drizzle the dish with olive oil and extra honey. Serve the toasted bread alongside.
Notes
*Figs are typically in season from the end of August to November. Sometimes, figs at a grocery store won’t be fully ripened (similar to stone fruit) and can be firm, dry, and fairly tasteless. It’s important to find ripe figs that are soft to the touch.