📝 About This Recipe
Experience the crown jewel of Italian charcuterie with this elegant assembly that honors the centuries-old tradition of Prosciutto di Parma. This dish highlights the silky, buttery texture and delicate sweetness of the salt-cured ham, balanced by creamy pugliese burrata and the bright acidity of balsamic-macerated figs. It is a masterclass in simplicity, where the quality of the 'King of Hams' transforms a few premium ingredients into a transcendental culinary experience.
🥗 Ingredients
The Star Ingredient
- 12 slices Prosciutto di Parma (paper-thin, aged at least 18-24 months)
Creamy Accompaniments
- 2 balls Fresh Burrata Cheese (approx 4oz each, at room temperature)
- 2 ounces Parmigiano-Reggiano (aged 24 months, for shaving)
The Fruit & Produce
- 6 pieces Fresh Black Mission Figs (halved lengthwise)
- 2 cups Wild Arugula (washed and dried thoroughly)
- 1/2 Cantaloupe Melon (sliced into thin wedges or balled)
Pantry & Finishing
- 3 tablespoons Extra Virgin Olive Oil (high-quality cold-pressed Italian oil)
- 1 tablespoon Traditional Balsamic Vinegar of Modena (syrupy, aged quality)
- 1 teaspoon Honey (wildflower or acacia)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 loaf Ciabatta Bread (sliced into 1-inch thick rounds)
👨🍳 Instructions
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1
Remove the Prosciutto di Parma from the refrigerator at least 15-20 minutes before serving; the fat must begin to turn translucent to release its full aromatic profile.
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2
Preheat a grill pan or oven broiler to medium-high heat to prepare the crostini.
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3
Lightly brush the ciabatta slices with a small amount of olive oil and toast for 2 minutes per side until golden brown but still slightly soft in the center.
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4
In a small bowl, whisk together 1 tablespoon of olive oil, the honey, and a drop of balsamic vinegar. Toss the halved figs in this mixture to coat.
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5
Place the figs cut-side down on the hot grill pan for 60-90 seconds just until the natural sugars caramelize and char marks appear.
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6
In a medium bowl, lightly dress the wild arugula with a teaspoon of olive oil and a tiny squeeze of lemon or balsamic to provide a peppery bed for the ham.
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7
Arrange the arugula across a large chilled marble or wooden serving platter.
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8
Carefully drape the Prosciutto di Parma slices over the arugula, ribbons of meat should be folded loosely rather than laid flat to incorporate air and volume.
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9
Place the burrata balls in the center of the platter. Use a sharp knife to make a small 'X' cut on the top of each ball, allowing the creamy stracciatella center to spill out slightly.
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10
Nestle the grilled figs and fresh melon wedges around the prosciutto and cheese.
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11
Use a vegetable peeler to create long, thin shards of Parmigiano-Reggiano and scatter them over the ham.
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12
Drizzle the remaining high-quality extra virgin olive oil and the aged balsamic vinegar in a decorative motion over the entire platter.
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13
Finish with a final sprinkle of flaky sea salt and a generous grind of black pepper specifically over the burrata and melon.
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14
Serve immediately while the bread is still warm and the prosciutto is at the perfect ambient temperature.
💡 Chef's Tips
Always ask your butcher to slice the prosciutto 'extra thin'—it should be nearly see-through for the best mouthfeel. Avoid using 'Balsamic Glaze' from a plastic bottle; instead, use a few drops of authentic aged balsamic which has a natural, complex sweetness. Ensure the burrata is not ice-cold from the fridge, as cold temperatures mute the delicate flavor of the cream. If figs are out of season, substitute with ripe nectarines or juicy pears for a similar sweet-salty contrast. Never cook the Prosciutto di Parma for this dish; its beauty lies in its raw, cured state.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Lambrusco di Sorbara or a dry Prosecco Superiore. Serve alongside a bowl of Castelvetrano olives for a buttery, salty snack. A side of Marcona almonds provides a delightful crunch that complements the soft textures of the dish. For a heavier meal, follow this appetizer with a simple pasta tossed in butter and sage. Offer a light, dry Rosé from Provence if serving during a summer afternoon.