Fig Salsa, Burrata Cheese, and Prosciutto
Ingredients
- 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
Instructions
- Toss shallots in a small bowl filled with lemon juice. Allow to soak for 10 minutes, set aside.
- 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.
- Bring to a boil, reduce to a simmer. Cook for 10-20 minutes, until thickened.
- Remove a 1/4 cup of cooked figs and set aside in a bowl.
- Transfer remaining figs to a blender and pulverize until slightly chunky.
- 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.
- Prepare a grill for medium-low heat.
- Brush cut sides of baguette with oil.
- Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
- Allow toast to cool for a minute.
- Spread generous amounts of burrata cheese over bread. Sprinkle lightly with sea salt. Spread fig salsa over cheese.
- Cut each half on a diagonal into 6 pieces. Serve topped with prosciutto or on the side.