Grilled Figs With Burrata And Romesco Toast Recipe

Ingredients

1/2 c. unsalted almonds

2 tbsp. hazelnuts

16 roasted red peppers

3 clove garlic

5 tbsp. olive oil

2 tsp. smoked paprika

2 tbsp. sherry vinegar

3/4 tsp. salt

20 ripe figs, preferably Black Mission

4 slice crusty bread, such as bâtarde or ciabatta

1 lb. burrata cheese, available at Italian specialty stores (see Tip)

1/2 lb. arugula

Preparation

Step 1Prepare a gas grill or grill pan, then make romesco sauce: In a food processor, chop almonds and hazelnuts. Add peppers, garlic, and olive oil; process until combined. Mix in paprika, vinegar, and salt. Set aside.Step 2Lightly coat figs with additional olive oil and grill about 1 minute per side; transfer to a cutting board. Brush bread with olive oil and grill, flipping once, 2 to 3 minutes per side.Step 3Cut figs in half (if desired, leave some whole). Spread a thin layer of romesco on bread. Arrange figs and bread on a platter with burrata and arugula, laying some arugula on top of bread as a garnish.