American · Dinner
Sonoma Grilled Fig Prosciutto Plate
Sonoma wine country tradition reading fresh black mission figs grilled until blistered and burrata torn over arugula, draped with prosciutto and a balsamic honey reduction, plated with grilled sourdough and toasted walnut for the harvest-season weeknight dinner.
$$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
742Calories
28gProtein
52gFat
48gCarbs
22gSugar
6gFiber
1165mgSodium
58mgChol
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Instructions
1
Prep
Halve figs lengthwise. Tear basil leaves. Bring burrata to room temperature. Crush garlic cloves with knife flat. Toast walnuts in dry pan over medium-low 3 minutes, shaking, until golden; roughly chop. Whisk balsamic vinegar, honey, and 2 tbsp olive oil in saucepan over low 3 minutes until syrupy; stir in fine sea salt off heat.
2
Char
Heat grill pan over medium-high 3 minutes. Brush fig cut-sides with glaze and grill cut-side down 90 seconds until caramelized and blistered.
3
Grill
Brush sourdough slices with remaining 2 tbsp olive oil. Grill 60 seconds per side over medium-high until striped golden. Rub cut sides with crushed garlic.
4
Plate
Tear burrata into 4 chunks over each plate. Scatter arugula, fan grilled figs across, drape prosciutto in ribbons. Scatter basil and walnuts, drizzle remaining glaze, finish with black pepper and flaky salt. Rest sourdough on rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) prosciutto di Parma
- 250g (8.8 oz) fresh burrata
- 400g (14.1 oz) fresh black mission figs
- 4 slices sourdough bread
- 100g (3.5 oz) baby arugula
- 60g (2.1 oz) walnut halves
- 90ml (6 tbsp) aged balsamic vinegar
- 4 tbsp extra-virgin olive oil
- 2 tbsp clear honey
- 2 garlic cloves
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 16g (small handful) fresh basil