Toast with burrata and figs

Roasting Ciabatta: Preheat the oven to 200 ° C. Cut the ciabatta into slices about 1 cm thick, divide them over a baking sheet and sprinkle with olive oil. Season with freshly ground pepper and fleur the sel and put the Ciabatta in the oven for 5 minutes until golden brown and crispy.

Prepare lettuce: wash the frisée lettuce, pat dry and divide over the plates. Place the bubrata on top of the lettuce.

Roasting figs: Heat a grill pan over high heat. Cut the figs in half and roll them in olive oil. Place the figs with the cutting edge down on the grill pan and roast until they are nicely caramelized.

Make lemon salt: De Sleur de Sel with the lemon zest in a mortar to an aromatic salt mixture. Finish balsamic cream: finely chop the basil leaves and mix with the balsamic cream and olive oil.

Finish: Pull flakes of the Parmesan cheese and tear the prosciutto into pieces. Divide these together with the roasted figs over the plates. Finish with the lemon salt and the balsamic cream.