Burrata Crostini with Warm Caramelized Figs, Pine Nuts and Crispy Prosciutto

  • prep time1 min
  • total time 20 min
  • serves 4
Lynn Crawford
Lynn Crawford Pitchin' In

Crispy toast topped with proscuitto, figs and caramelized onions.

45 Ratings
Directions for: Burrata Crostini with Warm Caramelized Figs, Pine Nuts and Crispy Prosciutto


Fig and Onion Jam

2 Tbsp olive oil

8 figs, cut into quarters

1 onion, thinly sliced

2 clove garlic, minced

½ tsp chili flakes

¼ cup balsamic vinegar

1 tsp chopped thyme

Salt and black pepper


4 slices prosciutto

1 clove garlic, peeled

4 slices rustic bread, each about 1 inch thick

2 Tbsp extra-virgin olive oil

8 oz burrata

¼ cup toasted pine nuts

4 basil leaves, torn

Sea salt and pepper


Fig and Onion Jam

1. To make the fig and onion jam, heat the oil in a large skillet over medium-high heat. Add the onions and garlic. Cook, stirring often, until the onions are golden brown. Stir in the chili flakes and vinegar; cook for 2 minutes. Reduce the heat to medium and add the figs and thyme. Cook, stirring occasionally, until the figs start to break down and the chutney has the consistency of a thick sauce about 10 minutes. Season with salt and pepper.


1. Preheat the oven 375F. Place the prosciutto, in a single layer, on a baking tray. Bake in oven for 8 minutes or until crisp. Break into large pieces. Gently crush the garlic clove and rub over one side of each of the bread slices. Brush both sides of the bread with olive oil. Toast the bread on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a platter. Break the burrata roughly with your hands and divide it among the toast slices. Spoon some of the warm fig chutney over the cheese and garnish with the pine nuts, basil and prosciutto. Sprinkle with seas salt and pepper.

See more: Side, Appetizer, Fruit, Summer, Fall, Pork


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