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Figs with Burrata, Prosciutto, and Peaches

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  • 4 x 125g Granarolo Fresh Buratta
  • 8 fresh figs
  • 160g fresh grapes
  • 1 fresh peach
  • 120g slice parma ham
  • 80ml Balsamic Glaze
  • 80ml Extra Virgin Olive Oil (EVOO)
  • 1 stalk of fresh basil leaf
  • Cut the fresh burratas into quarters. Cut fresh fig in half. Remove the core of the peach and slice them into 8 equal slices. Wash grapes & assemble all of them onto a platter.
  • Drizzle with EVOO and Balsamic Glaze.
  • Top the platter with sliced parma ham.
  • Garnish with fresh basil leaves. Ready to serve.

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