| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup balsamic vinegar
- 3 tablespoons fig jam
- 8 ounces fresh burrata, torn into pieces
- 8 ounces fresh figs, cut into quarters
- 4 ounces prosciutto
- Good quality extra-virgin olive oil, for drizzling
- 8 fresh basil leaves, torn
- 8 fresh mint leaves, torn
- Flakey sea salt
- Sliced and toasted baguette, for serving
Instructions
- In a small saucepan over medium heat, bring the balsamic vinegar to a simmer. Cook until reduced by half, 5 to 7 minutes. Whisk in the fig jam until emulsified. Remove from the heat.
- Arrange the burrata, figs and prosciutto on a serving platter. Drizzle with the olive oil and 2 tablespoons of the balsamic fig sauce (reserve the remaining for another use). Garnish with the basil and mint, then season with flakey salt. Serve with the toasted baguette.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 420 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 23 g |
| Cholesterol | 65 mg |
| Sodium | 1182 mg |
Reviews
I’ve been wanting to make this for ages and finally had the all the ingredients. This was perfect! It was the most delicious appetizer and so easy to put together. I would definitely make this again!!
I love this recipe. The mint and basil make it. I cut up dried figs and add it to the balsamic reduction when cooking and then leave the other figs off the platter. Just make sure you have enough burrata as not much in each “ball”. Love this combo of flavors
Liked!
This was really good. I’m not sure it’s for everyone, but the flavors really blended well for me. I give this a 4 instead of a 5 only because it is quite an expensive appetizer to make. Well worth it for those special occasions, though!
Excellent easy Appetizer. Was a big hit at our cocktail party. The balsamic fig syrup was amazing, also used it on toasted semolina slice,with prosciutto and dulce Gorgonzola. The balsamic fig syrup can also be mixed with EVOO and is lovely on a arugula salad