Fig Salsa, Burrata Cheese, and Prosciutto


Fig Salsa, Burrata Cheese, and Prosciutto

Prep Time 30 mins
Servings 6



  • 2 shallots, thinly sliced
  • 1/2 lemon, juiced
  • 1 lb Fresh figs
  • 1 tablespoon honey
  • 1/2 lemon, zested and juiced
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1/2 cup Water
  • ½ cup olive oil, plus more for brushing
  • 1 baguette, sliced in half lengthwise
  • 12 ounces burrata cheese
  • Flaky sea salt to taste
  • 6 ounces prosciutto, thinly sliced


  1. Toss shallots in a small bowl filled with lemon juice. Allow to soak for 10 minutes, set aside.
  2. To make the salsa, slice the very top off of the figs and place in a large pot with honey, lemon zest, lemon juice, vanilla extract, cloves, cinnamon, and water.
  3. Bring to a boil, reduce to a simmer. Cook for 10-20 minutes, until thickened.
  4. Remove a 1/4 cup of cooked figs and set aside in a bowl.
  5. Transfer remaining figs to a blender and pulverize until slightly chunky.
  6. Return whole cooked figs and pickled shallots to the puréed figs, season with salt and stir until combined. Transfer to a lidded jar and store in the refrigerator.
  7. Prepare a grill for medium-low heat.
  8. Brush cut sides of baguette with oil.
  9. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
  10. Allow toast to cool for a minute.
  11. Spread generous amounts of burrata cheese over bread. Sprinkle lightly with sea salt. Spread fig salsa over cheese.
  12. Cut each half on a diagonal into 6 pieces. Serve topped with prosciutto or on the side.

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