Smoky Fig Bruschettawith Burrata and Rosemary Hot Honey

Halve the figs lengthwise and set the pieces aside, keeping the cut sides exposed.

In a small saucepan over medium heat, combine the honey, chopped rosemary, minced garlic, chili flakes, orange zest, white balsamic vinegar, a pinch of flaky salt, and a pinch of black pepper; stir until the mixture is uniform and begins to warm, about 2 minutes.

Remove the pan from the heat and let the rosemary‑hot honey rest for 2 minutes so the flavors meld.

Heat a grill pan or skillet over medium heat and lightly brush with a little olive oil.

Place the figs cut‑side down in the pan, drizzle a thin layer of the rosemary‑hot honey over them, and cook for 2–3 minutes until the honey bubbles and the figs begin to caramelize.

Flip the figs, add a little more honey mixture if desired, and cook another 2–3 minutes until both sides are glossy and tender.

While the figs finish cooking, toast the bread slices until golden, then rub each slice with a cut garlic clove.

To assemble, spread a generous spoonful of creamy burrata onto each garlic‑rubbed toast, top with 2–3 caramelized fig halves, sprinkle chopped pistachios, drizzle a drizzle of extra‑virgin olive oil, and finish with a final pinch of flaky salt and black pepper.

Arrange the bruschetta on a serving platter, add sliced prosciutto on the side, and serve immediately while the figs are warm.