Grilled Figs With Burrata, Roasted Walnuts and Prosciutto

Here is the recipe for Grilled Figs With Burrata, Roasted Walnuts and Prosciutto

INGREDIENTS

1. 100 g (3½ oz) butter


2. 100 g (3½ oz/½ cup) brown sugar


3. 25 g (1 oz/¼ cup) walnuts sugar, for sprinkling


4. 8 figs, cut in half


5. 1 burrata (see note)


6. 8 prosciutto slices


7. 1 large handful rocket (arugula) leaves


8. 2 tablespoons balsamic vinegar


9. 2 tablespoons extra-virgin


10. olive oil

METHODS

1. Preheat the oven to 140°C (275°F). Line a tray with baking paper. In a small saucepan over low heat, melt the butter together with the brown sugar.


2. Add the walnuts and stir well to coat. Pour the nuts onto the prepared tray and bake for 15 minutes or until well toasted (be careful as the nuts can burn easily). Set aside to cool.


3. Heat an oiled chargrill pan or heavy-based frying pan to very hot over high heat. Sprinkle a little sugar over the cut sides of the figs, then grill, cut side down for about 30 seconds.


4. To assemble, arrange the grilled figs on a platter with the prosciutto, rocket and walnuts. Tear the burrata over the top of the salad then drizzle with the balsamic and olive oil.


5. Season well with salt and pepper.

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