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Prosciutto, Burrata and Fig Jam Pizza Toast Recipe

Prosciutto, Burrata & Fig Jam Pizza Toast
Servings:

2
Servings

Prosciutto, Burrata & Fig Jam Pizza Toast


A sophisticated yet simple small-plate recipe: crunchy toasted bread rubbed with garlic, spread with sweet fig jam, layered with paper-thin prosciutto, and finished with creamy burrata, peppery arugula, and a hint of heat. This Prosciutto, Burrata & Fig Jam Pizza Toast is perfect for brunch, a light lunch, or an elegant appetizer when you want big flavor with minimal effort.
Total:

20 minutes

Equipment

  • Sheet pan or baking tray
  • Chef’s knife or serrated knife
  • Cutting board

Ingredients

  • 2 slices of toast (sourdough or country bread recommended)
  • 1 garlic clove
  • 4 slices prosciutto
  • 1/4 cup fig jam
  • 1 ball of burrata
  • Freshly ground black pepper, to taste
  • Crushed red pepper flakes, to taste (optional)
  • 1/2 cup arugula

Instructions

  • Preheat the oven to 400°F (200°C). Position a rack in the center so the toast crisps evenly.
  • Arrange the bread slices on a sheet pan in a single layer. Bake for 5–6 minutes, just until the surface firms and the edges begin to color. The goal is a sturdy, slightly crisp base that will hold toppings without becoming soggy.
  • While the toast is still warm, rub the cut side of the garlic clove over the top side of each slice. This transfers a gentle garlic aroma without overpowering the other flavors.
  • Spread about 2 tablespoons of fig jam over each slice of toast, covering the surface evenly. Top each with two slices of prosciutto, arranging the meat so it lays flat or folds slightly for texture and visual appeal.
  • Return the pan to the oven for another 4–5 minutes. This short bake warms the prosciutto and melds the jam into the bread without melting the prosciutto completely.
  • Remove the toasts from the oven and immediately top each slice with small dollops of burrata. Tear the burrata gently so some of the creamy center spills over the toast for a rich contrast with the crisp bread.
  • Season with freshly ground black pepper and a light pinch of crushed red pepper flakes if you like a touch of heat. Taste as you go — the prosciutto and jam are flavorful, so a light hand with seasoning is best.
  • Finish each toast with a handful of fresh arugula on top. Serve immediately so the toast stays crisp while the burrata remains cool and creamy.

Notes

  • Bread choice matters: use a dense sourdough or country loaf for the best texture—it supports the toppings without getting soggy.
  • For extra depth, drizzle a touch of balsamic glaze or high-quality aged balsamic over the finished toasts just before serving.
  • If you prefer a different fruit note, apricot or peach preserves are a delicious alternative to fig jam.
  • Assemble and serve immediately: the contrast between warm, crisp toast and cool, creamy burrata is what makes this dish special.
  • Make it a sharing plate: double or triple the ingredients to serve a group. Keep the burrata chilled until the last moment so it stays luxuriously creamy on the toasts.

Enjoyed this recipe? Leave a comment below and tell us how you served it!