Fig Salsa, Burrata Cheese, and Prosciutto

Ingredients

• 2 shallots, thinly sliced
• 1/2 lemon, juiced
• 1 lb Fresh figs
• 1 tablespoon honey
• 1/2 lemon, zested and juiced
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/2 cup Water
• ½ cup olive oil, plus more for brushing
• 1 baguette, sliced in half lengthwise
• 12 ounces burrata cheese
• Flaky sea salt to taste
• 6 ounces prosciutto, thinly sliced

Instructions

1. Toss shallots in a small bowl filled with lemon juice. Allow to soak for 10 minutes, set aside.
2. To make the salsa, slice the very top off of the figs and place in a large pot with honey, lemon zest, lemon juice, vanilla extract, cloves, cinnamon, and water.
3. Bring to a boil, reduce to a simmer. Cook for 10-20 minutes, until thickened.
4. Remove a 1/4 cup of cooked figs and set aside in a bowl.
5. Transfer remaining figs to a blender and pulverize until slightly chunky.
6. Return whole cooked figs and pickled shallots to the puréed figs, season with salt and stir until combined. Transfer to a lidded jar and store in the refrigerator.
7. Prepare a grill for medium-low heat.
8. Brush cut sides of baguette with oil.
9. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.
10. Allow toast to cool for a minute.
11. Spread generous amounts of burrata cheese over bread. Sprinkle lightly with sea salt. Spread fig salsa over cheese.
12. Cut each half on a diagonal into 6 pieces. Serve topped with prosciutto or on the side.