Easy entertaining: figs with burrata & prosciutto

Nobody wants to be stuck in the kitchen all day instead of at the party. These recipes are designed to pre-make, then share — buffet style.

Figs with burrata & prosciutto

Photography by Alan Benson
Image and recipe from Hummus & Co by
Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99).

Serves 4-6

  • 4 x 100g or 2 x 200g burrata, drained
  • 6 fresh figs, halved lengthways
  • 100g sliced prosciutto
  • 3 tbsp pomegranate molasses
  • 100ml olive oil
  • 10 basil leaves
  • Black salt, to serve


Place the burrata on a large serving platter.
Add the fig halves and the prosciutto, arranging the ingredients in an uneven way.

Drizzle the pomegranate molasses and olive
oil over the top. Sprinkle with the basil leaves and season with black salt and freshly cracked black pepper to taste.

For more easy entertaining recipes, click on the links below.

  • Herb-crusted ham with pomegranate
  • Roasted shellfish platter
  • Figs with burrata and prosciutto
  • Watermelon and pomegranate salad with whipped feta
  • Salmon-wrapped asparagus with avocado toasts
  • Rosewater and lemon ricotta cheesecake
  • Panzanella
  • Raspberry cheesecake fingers
  • Avocado chocolate mousse