A warm, luxurious blend of sweet and savory flavors. Ripe figs glazed in balsamic and honey with a hint of Calabrese heat, nestled beside creamy burrata and delicate ribbons of prosciutto. Toasted pine nuts and a drizzle of olive oil add richness and texture, creating a dish that’s simple yet undeniably elegant.
Ingredients:
8 Figs, halved
1 tbsp Cento Imported Extra Virgin Olive Oil
1 tbsp Cento Balsamic Vinegar of Modena
1 tsp Cento Extra Hot Calabrese Peperoncino
1 tbsp Honey
1 ball Burrata Mozzarella
4 slices Prosciutto
2 tbsp Cento Pignoli Nuts, toasted
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
Directions:
Preheat oven to 400°F. In a small bowl, mix figs, balsamic vinegar, peperoncino, honey, salt, and pepper. Arrange the fig halves on a parchment-lined baking sheet. Roast for about 10 minutes, just until softened and caramelized around the edges. On a serving platter, arrange burrata in the center and surround it with slices of prosciutto. Spoon the warm figs around and drizzle with olive oil, then scatter pine nuts and fresh thyme over the top. Serve immediately with crusty bread or crostini. Serves 4.
Full recipe: https://www.cento.com/recipes/appetizers/roasted_figs_burrata.php
1 Comment
Looks yummy