Continuing my love affair with black figs and soft fresh cheese, this time it is fresh burrata.  I cannot say enough about this delighful, fresh, light and summer lunch. It is to die for! The burrata must be fresh and must be from a source which either makes burrata or imports burrata. You know you have the real thing when you cut into the burrata and the fresh cream overflows the edges, sublime!

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  • Course Lunch
  • Cuisine Italian
  • Keyword 15 Minute Meal, Summer
Servings Prep Time Cook Time
2 people 5 minutes
Passive Time Total Time
5 minutes
Servings Prep Time Cook Time
2 people 5 minutes
Passive Time Total Time
5 minutes
Fiesta Farms has fresh burrata, but be sure to go on the day that the recieve their delivery. I have yet to try Eataly and Whole Foods as they also have fresh burrata.
Degree of Difficulty
  • 2 small or medium fresh burrata cheese, or one large
  • 12 slices prosciutto
  • 6 ripe black figs cut into thirds
  • 1 small baguette sliced on a diagonal
Servings: people
  1. Gather all ingredients before starting the recipe.
  2. Pre heat broiler.
  3. Place sliced baguette on a sheet of aluminum foil and place under the broiler. Toast until golden, then flip and toast the 2nd side.
  4. Place room temperature burrata, prosciutto and sliced figs on serving plates, add 3 slices of baguette to each plate and serve.
Recipe Notes

I have ordered burrata, figs and prosciutto at both Eataly and Bar Cantrale in Toronto. They both serve the dish with fresh burrata, the kind that flows with cream when you cut into it. Try going to one these, or another good Italian restaurant, to see what it's supposed to taste like and to see if you would love it as I do.


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