A seasonal dish of balsamic roasted figs with burrata & prosciutto. This appetizer hits all of the right notes – sweet, spicy, savory. Ripe figs are roasted with balsamic vinegar, calabrian chilis, and honey until caramelized, then served over creamy burrata cheese with delicate slices of prosciutto and toasted pecans. Serve it with toasted bread to start a meal on a very tasty note!
Balsamic Roasted Figs with Burrata & Prosciutto
sweet & spicy balsamic roasted figs with burrata cheese and prosciutto, served with toasted bread alongside
- 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
- 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.
*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.