Roasted Fig Burrata Dip with Prosciutto and Honey

Roasted Fig Burrata Dip is the kind of appetizer that looks impressive but takes almost no effort to pull together. Creamy honey ricotta is layered with salty prosciutto, warm roasted figs and pieces of creamy burrata, then finished with balsamic glaze and fresh basil. Serve it with toasted bread or crackers for an easy sweet and savory appetizer that’s perfect for entertaining or making the most of fresh fig season.

• Easy but impressive: It looks like a restaurant appetizer, but there is very little actual cooking involved.
• Sweet and savory: Roasted figs and honey balance the salty prosciutto and creamy cheeses.
• Perfect for entertaining: Assemble it in a shallow serving bowl and put toasted baguette slices or crackers around it.
• Uses fresh seasonal figs: Roasting brings out their sweetness and gives them a softer, jammy texture.
• Lots of texture: Creamy ricotta, soft burrata, roasted figs and prosciutto give you a little bit of everything in every bite.

• Burrata cheese: The star of the appetizer. Burrata has a soft mozzarella exterior with a rich, creamy center.
• Fresh figs: Quarter them before roasting. Look for ripe figs that feel soft but aren’t mushy.
• Olive oil: Helps the figs roast and caramelize.
• Balsamic glaze: Adds sweet acidity and balances all of the creamy cheese.
• Kosher salt: Just a pinch brings out the flavor of the roasted figs.
• Ricotta: Creates the creamy base for the dip.
• Honey: Mixed directly into the ricotta for a subtle sweetness.
• Prosciutto: Adds the salty, savory contrast that works so well with figs.
• Fresh basil: Adds freshness and color right before serving.

• Preheat the oven to 400°F.
• Quarter the fresh figs and gently toss them with the olive oil and a pinch of kosher salt. Spread them onto a baking sheet and roast for 10 minutes, until they are softened and beginning to caramelize but still hold their shape.
• While the figs roast, add the ricotta and honey to a bowl and mix until creamy and combined.
• Spread the honey ricotta across the bottom of a shallow serving bowl or platter. Tear the prosciutto into smaller pieces and arrange it over the ricotta.
• Add the warm roasted figs, then tear the burrata into large pieces and nestle them throughout the dish. Drizzle everything with balsamic glaze and finish with chopped fresh basil.
• Serve right away with toasted baguette slices, crostini or your favorite crackers.

• Use ripe figs: Look for fresh figs that have a little give when gently pressed but aren’t mushy. Ripe figs will get soft, sweet and jammy as they roast.
• Don’t over-roast the figs: Ten minutes at 400°F is plenty. You want them softened and slightly caramelized while still holding their shape.
• Let the burrata sit out: Take the burrata out of the refrigerator about 30 minutes before serving. This takes the chill off and gives it that super creamy texture you want.
• Add the burrata after roasting: Keep the burrata out of the oven. The combination of warm roasted figs and cool, creamy burrata is SO good.
• Use a shallow bowl or platter: This gives you plenty of room to spread out the ricotta and layer on the prosciutto, figs and burrata. It also makes it much easier to scoop up a little bit of everything.
• Serve it right away: Assemble the dip once the figs come out of the oven and serve while they’re still warm.

• Fresh figs: Fresh figs are definitely my first choice, but sliced peaches or pears would also be delicious. Roast them just until tender.
• Burrata: Fresh mozzarella can be used instead, but it won’t be quite as creamy. If you can find stracciatella, that’s another great option.
• Prosciutto: You can leave it off for a meatless appetizer or swap it for another thinly sliced cured meat.
• Ricotta: Whole milk ricotta gives you the creamiest base. You could also whip the ricotta with the honey if you want it extra smooth and fluffy.
• Add some crunch: Chopped pistachios or walnuts would be SO good sprinkled over the top right before serving.
• Make it spicy: Add a pinch of crushed red pepper or a drizzle of hot honey for a little sweet heat.
• Switch up the herbs: Fresh thyme works really well with figs if you don’t have basil.
• Make it a little sweeter: Add an extra drizzle of honey over the finished dip along with the balsamic glaze.

• My first choice is toasted sourdough slices. Brush them lightly with olive oil and toast until golden so they’re sturdy enough to scoop up the creamy ricotta and burrata.
• You can also serve it with crostini, toasted baguette, sourdough crackers or your favorite sturdy crackers.
• You really just want something sturdy with a good crunch here because there is A LOT of creamy cheese happening.
• If you’re serving this for a party, I would put the bread right next to the bowl and let everyone dig in.

I wouldn’t fully assemble this appetizer ahead of time because burrata is at its best when it’s fresh and the contrast between the warm roasted figs and creamy cheese is part of the recipe. You can prep the components ahead, though. Mix the honey and ricotta and keep it covered in the refrigerator. The figs can also be quartered ahead of time, and the prosciutto can be torn into pieces. When you’re ready to serve, roast the figs and assemble everything. Take the burrata out of the refrigerator about 30 minutes beforehand so it isn’t ice cold when it hits the platter.

• Roasted Fig Burrata Dip is definitely best enjoyed fresh. If you have leftovers, transfer them to an airtight container and refrigerate.
• Because the assembled dip contains fresh burrata, ricotta, prosciutto and roasted fruit, I would not freeze this recipe. The textures of the cheeses and figs won’t hold up well after thawing.
• I also wouldn’t reheat the assembled dip. If you know you’ll have leftovers, keep some of the roasted figs separate so you can gently warm those and add them to the cold cheese mixture when you’re ready to eat.