RECIPE ⬇️
Burrata with fig jam on top a bed of arugula, tomatoes, balsamic glaze and prosciutto.
This is a recreation of my favorite appetizer from one of the best Italian restaurants in San Diego & it’s so easy to make at home!
#burrata #italianrecipe #italianfood #easyrecipe #appetizer #appetizerideas
👩🏻🍳 More Appetizer Videos: https://youtube.com/playlist?list=PLTQzK9MA6hfiNoA7PNMDUQwm7bo7eQe73&si=vP4ZFq4_MOh0Qerp
👩🏻🍳 More Appetizer Recipes: https://spoonfulofsi.com/category/meal-type/appetizers/
Ingredients👩🏻🍳
▪️1/2 baguette
▪️3 tbsp olive oil
▪️Kosher salt
▪️4 cups arugula
▪️15 grape tomatoes
▪️2 tbsp olive oil
▪️Kosher salt
▪️Black pepper
▪️1 oz balsamic glaze
▪️3 oz prosciutto
▪️Olive oil
▪️Kosher salt
▪️8 oz burrata
▪️2 oz fig jam
Instructions
1. Preheat oven to 400 F.
2. Slice baguette. Brush both sides with olive oil and sprinkle with salt. Place on a lined baking sheet.
3. Bake for 5 minutes, flip over, bake for 5-7 mins more.
4. Halve 15 grape tomatoes. Set aside.
5. Add 4 cups arugula to a bowl with halved tomatoes & drizzle with a tiny bit of olive oil, kosher salt, and freshly cracked black pepper. Toss to coat.
6. Transfer arugula to a serving plate in flat layer. Drizzle with balsamic vinegar glaze.
7. Fold pieces of prosciutto into bite sized crumples & spread over top of arugula in center of plate.
8. Place ball of burrata in the center and break apart to spread out evenly. Drizzle with olive oil.
9. Top burrata with dollops of fig jam.
10. Serve with crostini pieces.
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Hey, I’m Si, with Spoonful of Si ❤️
I’m a San Diego based food blogger and content creator that specializes in every day meals and Greek recipes.
Growing up, my big Greek family bonded over our shared love of food and cooking together.
Connecting with one another over a meal is truly our favorite pastime.
I hope to give you that same experience by sharing recipes that will inspire you to get in the kitchen and around the table with your loved ones.
Happy cooking! -Si
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