Name: Grilled Figs with Burrata and Romesco Toast
Yield: 4
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 -

Ingredients for - Grilled Figs with Burrata and Romesco Toast

1. 1/2 c. unsalted almonds

2. 2 tbsp. hazelnuts

3. 16 roasted red peppers

4. 3 clove garlic

5. 5 tbsp. olive oil

6. 2 tsp. smoked paprika

7. 2 tbsp. sherry vinegar

8. 3/4 tsp. salt

9. 20 ripe figs, preferably Black Mission

10. 4 slice crusty bread, such as bâtarde or ciabatta

11. 1 lb. burrata cheese, available at Italian specialty stores (see Tip)

12. 1/2 lb. arugula

How to cook deliciously - Grilled Figs with Burrata and Romesco Toast

1 . Stage

Prepare 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.

2 . Stage

Lightly 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.

3 . Stage

Cut 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.