Honey roasted figs and prosciutto bruschetta with burrata

Luca Ciano's new recipe inspired by "his" Lombardy, with a Southern Italian twist.

Honey roasted figs and prosciutto bruschetta with burrata Source: Supplied

Honey roasted figs and prosciutto bruschetta with burrata

Serves 4 • Preparation 10 mins • Cooking time 15 mins

INGREDIENTS

8 fresh figs, cut into quarters

2 tablespoons honey

2 tablespoons extra virgin olive oil

30g mixed salad leaves

2 tablespoons extra virgin olive oil (for salad dressing)

1 teaspoon of balsamic vinegar

10g walnuts, toasted

8 ciabatta bread slices, 1 cm thickness, toasted

1 burrata (125g) torn or buffalo mozzarella (120g) 1 cm diced

4 prosciutto di Parma slices (minimum 18 months old if possible)

4 crushed walnuts, to garnish

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