Making the Most of Fresh Figs with Burrata and Prosciutto

Fig season is only here for a few weeks in the late summer and early fall so when you see them available, make sure you snag some! The beauty of these figs lies in their simplicity. There's no major prep work involved, the skin is edible and they taste best when you leave them fresh to shine with minimal ingredients.

Figs with Prosciutto and Burrata (feeds 2-3 as an appetizer or side dish)
6-8 Green figs, stems removed and quartered
1 ball of burrata cheese
3-4 thin slices of prosciutto
2 tablespoons high quality extra virgin olive oil
large pinch of sea salt
cracked black pepper
optional: microgreens and edible flowers

Add your quartered figs to a platter, evenly spaced. Tear bite sized pieces of burrata and place around the platter. Tear bite sized pieces of prosciutto and fill in any remaining gaps around the dish. Sprinkle with a large pinch of sea salt and drizzle with extra virgin olive oil. Add cracked black pepper to taste. Garnish with microgreens and edible flowers if you're feeling extra. 😉