Grilled figs with burrata, roasted walnuts & prosciutto

Grilled figs with burrata, roasted walnuts & prosciutto

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

We love burrata and we particularly love the burrata that we get from Giorgio Linguanti from La Latteria, our local fromagerie. And creamy cheese paired with figs is hard to beat. My parents have a massive fig tree in their backyard and every year it’s, ‘Quick, come and pick the figs before the birds get them.’ And so we end up with an abundance, which is not a bad problem to have.

Ingredients

Quantity Ingredient
100g butter
100g brown sugar
25g walnuts
sugar, for sprinkling
8 figs, cut in half
1 burrata, (see note)
8 prosciutto slices
1 large handful rocket leaves
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil

Method

  1. Preheat the oven to 140°C. Line a tray with baking paper.
  2. In a small saucepan over low heat, melt the butter together with the brown sugar. Add the walnuts and stir well to coat. Pour the nuts onto the prepared tray and bake for 15 minutes or until well toasted (be careful as the nuts can burn easily). Set aside to cool.
  3. Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat. Sprinkle a little sugar over the cut sides of the figs, then grill, cut side down for about 30 seconds.
  4. To assemble, arrange the grilled figs on a platter with the prosciutto, rocket and walnuts. Tear the burrata over the top of the salad then drizzle with the balsamic and olive oil. Season well with salt and pepper.

Note

  • Burrata is a cow’s milk cheese originally from murgia in southern Italy. It has an outer shell made from mozzarella and a soft centre made from a mix of mozzarella and cream. Burrata is available from good Italian delis, but you can substitute fresh buffalo mozzarella if unavailable.
Tags:
alimentari
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