Prosciutto and Burrata Tartine

Instructions

1. Toast the bread
   Brush both sides of the sourdough slices with olive oil. Toast in a skillet over medium heat or under a broiler until golden brown and crisp on the outside but still slightly soft in the center, about 2-3 minutes per side.
2. Prepare the garlic base
   While the bread is still warm, rub one side of each slice with the cut side of the garlic clove. This will impart a subtle garlic flavor to the bread without overpowering the other ingredients.
3. Add the burrata
   Carefully tear or cut the burrata balls and spread evenly across the garlic-rubbed sides of the bread. Season lightly with flaky sea salt and freshly ground black pepper.
4. Layer the prosciutto
   Gently fold and arrange 2 slices of prosciutto on top of each tartine, creating elegant waves with the meat for visual appeal and texture.
5. Add the garnishes
   Arrange fig slices (or spread fig jam) over the prosciutto. Scatter torn basil leaves across each tartine and sprinkle with fresh lemon zest.
6. Finish and serve
   Drizzle each tartine with honey and a small amount of high-quality extra virgin olive oil. Finish with a light drizzle of aged balsamic vinegar or balsamic glaze. Serve immediately while the contrast between the warm bread and cool toppings is at its peak.