📝 About This Recipe
This quintessential Italian starter celebrates the harmony of textures, pairing the buttery, molten core of fresh burrata with the delicate saltiness of paper-thin Prosciutto di Parma. A marriage of sweet and savory, this dish is elevated by a luscious balsamic reduction and sun-ripened mission figs, capturing the essence of a Roman summer evening. It is an effortless yet sophisticated appetizer that relies on the highest quality seasonal ingredients to truly shine.
🥗 Ingredients
The Cheese and Charcuterie
- 2 balls Fresh Burrata Cheese (8 oz each, at room temperature)
- 6-8 slices Prosciutto di Parma (sliced paper-thin)
The Balsamic Fig Reduction
- 1/2 cup Balsamic Vinegar of Modena (good quality)
- 1 tablespoon Honey (wildflower or clover)
- 2 sprigs Fresh Thyme (whole)
Fresh Produce and Accoutrements
- 4 pieces Fresh Mission Figs (quartered)
- 2 cups Baby Arugula (wild rocket variety preferred)
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed, robust flavor)
- 2 tablespoons Toasted Pine Nuts (lightly golden)
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
- 1/2 teaspoon Freshly Ground Black Pepper (coarse grind)
- 6-8 leaves Fresh Basil Leaves (torn or chiffonade)
For Serving
- 1 loaf Ciabatta or Baguette (sliced and grilled with olive oil)
👨🍳 Instructions
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1
Remove the burrata cheese from the refrigerator at least 30 minutes before serving. Allowing it to reach room temperature ensures the stracciatella center is perfectly creamy and flavorful.
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2
In a small saucepan over medium-low heat, combine the balsamic vinegar, honey, and thyme sprigs to create the glaze.
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3
Simmer the balsamic mixture gently for 8-10 minutes until it has reduced by half and coats the back of a spoon. Discard the thyme sprigs and set the glaze aside to cool and thicken.
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4
While the glaze cools, place a dry skillet over medium heat and toast the pine nuts for 2-3 minutes, shaking frequently, until they are fragrant and golden brown.
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5
Slice the ciabatta loaf into 1-inch thick rounds. Brush lightly with olive oil and grill or toast until the edges are charred and crispy.
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6
Prepare the bed of greens by lightly tossing the baby arugula with one tablespoon of extra virgin olive oil and a pinch of sea salt in a medium bowl.
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7
Arrange the dressed arugula across a large wooden serving board or a wide, shallow ceramic platter.
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8
Artfully drape the thin slices of prosciutto over the arugula, creating 'ribbons' or small nests to add visual height to the dish.
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9
Carefully place the two balls of burrata in the center of the platter, nestled among the prosciutto.
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10
Using a sharp knife, gently score the top of each burrata ball in an 'X' shape, allowing some of the creamy interior to peek through.
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11
Distribute the quartered fresh figs around the platter, tucking them into the spaces between the cheese and meat.
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12
Drizzle the remaining extra virgin olive oil over the burrata and figs, followed by a generous lacing of the cooled balsamic fig reduction.
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13
Sprinkle the toasted pine nuts, fresh basil, flaky sea salt, and a few cracks of black pepper over the entire assembly.
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14
Serve immediately while the bread is still warm, encouraging guests to spread the creamy cheese and toppings onto the toasted slices.
💡 Chef's Tips
Always serve burrata at room temperature; if it's too cold, the fats stay solid and you lose that signature 'ooze'. If fresh figs are out of season, substitute with sliced stone fruits like peaches or nectarines, or even a high-quality fig jam. When reducing balsamic vinegar, watch it closely toward the end; it can go from a perfect syrup to burnt and bitter in seconds. Use the best olive oil you have for finishing; a peppery Tuscan oil provides a beautiful contrast to the mild, sweet cheese. Avoid over-salting the arugula, as the prosciutto already provides a significant amount of sodium to the dish.
🍽️ Serving Suggestions
Pair this with a crisp, chilled Glass of Prosecco or a dry Vermentino to cut through the richness of the cheese. Serve alongside a bowl of Castelvetrano olives for an authentic Italian aperitivo experience. For a heartier meal, add a side of roasted cherry tomatoes on the vine. A light, citrusy Gin and Tonic with a sprig of rosemary also complements the herbal notes of the basil and thyme.