2021 | Lodi | Silvaspoons Vineyards
Native to the Iberian Peninsula, Alvarinho (or Albariño, as it's known in Spain), is the perfect complement to warm Summer days. Apricots, peaches, and nectarines are at the forefront, balanced with hints of bright graprefruit and lemon, along with perfectly ripe apples and aromatic herbs. Open a bottle to enjoy with fresh seafood and vegetables just off the grill, or pair with a creamy burrata for a more delicate match. .
Grilled Figs, Prosciutto, and Burrata
recipe courtesy of panning the globe
serves: 8-10 | total time: 20-25 min
7-10 ripe black mission figs (stem removed, halved)
extra virgin olive oil
4 handfulls baby arugula leaves
4 ounces prosciutto, thinly sliced
8 ounces burrata
salt + pepper, to taste
sliced baguette, optional
1. Preheat the grill to medium-high.
2. Brush the sliced figs with olive oil on both sides and set on the grill cut-side up. Grill for 2 minutes. Flip them over and cook them for 2-3 minutes more (just until they get a little brown, but remove before the figs get mushy). Slice each fig again (resulting in fig quarters).
3. Spread the arugula evenly on a large platter and scatter the fig quarters across the arugula. Using a teaspoon, scoop out burrata and place evenly across the arugula and figs. Pull prosciutto apart into bite sized strips and scatter across the platter.
4. Drizzle olive oil and balsamic vinegar (2-3 tablespoons of each) over everything. Sprinkle with a pinch or two of salt and a few grinds of black pepper.
5. Serve with a sliced baguette on the side.