1 Bel Gioioso Burrata
3 small heirloom tomatoes, assorted colors
4 slices Maestri Prosciutto
3 fresh figs, quartered
1 Eddie’s baguette
Dressing:
1/3 c. balsamic vinegar
1 clove garlic, minced
2 t. Dalmatia Fig Spread
1 t. Dijon mustard
1 c. extra virgin olive oil
¼ t. fresh ground black pepper
Heat oven to 350℉. Slice tomatoes into quarters, then again in half to make smaller wedges and set aside. Tear prosciutto into bite-size pieces and set aside. Chiffonade basil and set aside. Whisk together all ingredients for the dressing.
Warm the baguette in the oven for about 5 minutes so that the crust is crisp. Arrange the tomatoes, whole burrata, fig quarters and prosciutto in a large shallow bowl. Carefully slice the burrata. Drizzle with the vinaigrette and top with fresh basil.
Serve warm baguette slices with burrata salad. Serve extra vinaigrette on the side.
Jeio Prosecco
Eddie’s Recipe Tip: For a fun change in flavors, switch out the fresh figs for fresh mango slices.
