GRILLED FIGS, PROSCIUTTO and BURRATA

If you want to add more Mediterranean recipes to your repertoire, GRILLED FIGS, PROSCIUTTO and BURRATA might be a recipe you should try. This recipe makes 8 servings with 476 calories, 13g of protein, and 29g of fat each. For $2.93 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 21 minutes. It works well as a side dish. 34 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from Panning The Globe requires prosciutto, figs, balsamic vinegar, and burrata. Overall, this recipe earns a pretty good spoonacular score of 46%. Users who liked this recipe also liked Grilled Figs With Brie and Prosciutto, Grilled Figs With Goat Cheese And Prosciutto, and Grilled Pizza With Figs, Gorgonzola, Prosciutto, And Basil.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 6 minutes

 

Ingredients:

4 handfuls of baby arugula leaves

Sliced baguette, optional

Good quality balsamic vinegar

8 ounces burrata

Extra virgin olive oil

7-10 fresh black mission figs, tiny hard stem cut off, sliced in half lengthwise

fresh ground black pepper

kosher salt

4 ounces good quality prosciutto, thinly sliced

Equipment:

grill

Cooking instruction summary:

Preheat the grill to medium-high. Brush the sliced figs with olive oil on both sides. Set the figs on the grill cut side up for 2 minutes. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy. Slice each fig again so you have quarters.Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter. Use a teaspoon to scoop out the burrata and place blobs of it evenly around the platter. Pull prosciutto apart into bite sized strips and place it evenly around. Drizzle 2-3 tablespoons olive oil and 2-3 tablespoons balsamic vinegar over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper. Serve with sliced baguette, if you like.

 

Step by step:


1. Preheat the grill to medium-high.

2. Brush the sliced figs with olive oil on both sides. Set the figs on the grill cut side up for 2 minutes. Flip them over and cook them for 2-3 minutes more, just until they get a little brown but be careful to remove them before they get too mushy. Slice each fig again so you have quarters.

3. Spread the arugula leave out evenly on a large platter. Scatter the fig quarters evenly around the platter. Use a teaspoon to scoop out the burrata and place blobs of it evenly around the platter. Pull prosciutto apart into bite sized strips and place it evenly around.

4. Drizzle 2-3 tablespoons olive oil and 2-3 tablespoons balsamic vinegar over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper.

5. Serve with sliced baguette, if you like.


Nutrition Information:

Quickview
476k Calories
12g Protein
29g Total Fat
43g Carbs
6% Health Score
Limit These
Calories
476k
24%

Fat
29g
45%

  Saturated Fat
8g
52%

Carbohydrates
43g
15%

  Sugar
10g
11%

Cholesterol
29mg
10%

Sodium
687mg
30%

Get Enough Of These
Protein
12g
26%

Folate
134µg
34%

Selenium
20µg
29%

Vitamin B1
0.37mg
25%

Calcium
237mg
24%

Vitamin K
22µg
21%

Manganese
0.42mg
21%

Vitamin B3
3mg
18%

Vitamin E
2mg
16%

Iron
2mg
14%

Vitamin B2
0.23mg
13%

Fiber
3g
13%

Phosphorus
100mg
10%

Vitamin A
503IU
10%

Copper
0.17mg
9%

Magnesium
33mg
8%

Potassium
256mg
7%

Vitamin B6
0.13mg
6%

Zinc
0.84mg
6%

Vitamin B5
0.5mg
5%

Vitamin C
2mg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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