Step 1

Preheat the oven to 400°F.

Step 2

Add the halved figs, balsamic vinegar, calabrian chilis, honey, and a pinch of salt to a mixing bowl. Gently toss to combine and set aside.

Step 3

Line a sheet pan with a piece of foil. Add the pecans in an even layer. Place the pan in the oven and toast the pecans for about 6 minutes, or until fragrant. Transfer them to a cutting board (reserve the foil-lined sheet pan) and roughly chop them.

Step 4

Set the oven to high-broil. Place the figs onto the sheet pan, cut-side facing up. Pour any remaining balsamic mixture over top. Broil for 4-5 minutes, or until caramelized.

Step 5

Tear the burrata into large pieces and arrange it on a platter. Season with a pinch of flaky sea salt and freshly cracked black pepper. Arrange the prosciutto and figs over top.

Step 6

Garnish with the fresh thyme. Drizzle the dish with olive oil and extra honey. Serve the toasted bread alongside.