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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.