Burrata Antipasto Recipe

Place the halved figs in a small saucepan. Add the red wine (or tawny port) and brown sugar. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer gently, uncovered, until the figs are plump and the liquid has reduced to a syrupy consistency, about 10–12 minutes. Stir occasionally to prevent sticking.

Remove from heat, stir in the lemon zest, and let the figs cool in their syrup to room temperature. The figs can be prepared ahead and refrigerated for up to 24 hours; bring to room temperature before serving.

In a bowl combine the olive oil, lemon juice, torn basil leaves, salt, and black pepper. Add the cantaloupe wedges and toss gently to coat. Let marinate at room temperature for 10–15 minutes to allow flavors to meld. Chill briefly if you prefer cooler melon, but remove from fridge 10 minutes before plating.

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of the focaccia slices lightly with the 2 tablespoons of olive oil. Place bread on the hot grill and cook until char marks appear and the bread is crisp, about 1–2 minutes per side.

If using, rub one cut side of the warm grilled focaccia with the halved garlic clove to impart a subtle garlic aroma. Keep warm or toast briefly again just before serving.

Allow burrata to sit at room temperature for 15 minutes to soften. On a large serving board or platter, place the burrata balls spaced apart. Tear or loosely fold the prosciutto slices and arrange them around the burrata.

Spoon several drunken figs and some of their syrup beside the burrata and prosciutto, arranging them for visual contrast.

Arrange the marinated cantaloupe wedges on the platter near the burrata and prosciutto, reserving any remaining marinade for drizzling.

Place the grilled focaccia slices along the edge of the platter for guests to use as vehicles for the burrata and condiments.

Dot or spoon the red pepper jelly in small pools around the board and on top of torn prosciutto pieces as desired (about 1 tablespoon per portion). Drizzle a small amount (about 1 tsp) of aged balsamic over the burrata if using.

Scatter any reserved fig syrup over the figs and a little onto the burrata for sweetness. Sprinkle flaky sea salt and the remaining pinch of freshly ground black pepper across the burrata and focaccia. Tear a few extra basil leaves and scatter them for color.

Serve immediately: encourage guests to spread burrata on grilled focaccia, top with prosciutto, a piece of drunken fig or marinated cantaloupe, and a smear of red pepper jelly.