Grilled Figs with Buffalo Mozzarella & Crisp Prosciutto

These fresh grilled figs are a great entree either served warm or cold. The addition of Chardonnay salt and the sticky balsamic tie in really well with the fresh Buffalo mozzarella. Try turning into a salad with rocket leaves & walnuts.


  • 6 medium sized figs
  • 2 balls Shaw River Buffalo Mozzarella
  • 4 pieces Istra sliced Prosciutto
  • Baker & Baker Chardonnay Salt
  • 1 sprig fresh rosemary- chopped
  • Ponti Sticky Balsamic or Vinocotto
  • Kyneton Extra Virgin Olive Oil


  1. Place prosciutto on a tray with baking paper and bake at 180 degrees for approximately 5 minutes or until crunchy. Allow to cool
  2. Cut the figs in half and mix in  a bowl with chopped rosemary and olive oil.
  3. Heat a griddle pan then place each fig on hot pan face down and cook for a minute or two to soften then turn. 
  4. Remove from heat and allow to cool slightly.
  5. Place figs on a plate then place chunks of buffalo mozzarella on top, sprinkle with chardonnay salt then drizzle with sticky balsamic and garnish with crisp prosciutto .

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