Burrata with Confit Figs

Ingredients

• Confit Figs

  • 8 fresh black figs, stems removed and halved
  • 3 lemon slices
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) honey

• Burrata

  • 2 red onions, cut into ½-inch (1 cm) rounds
  • 1 tbsp (15 ml) olive oil
  • 1 Burrata (½ lb/225 g), drained and halved when ready to serve
  • Green and purple basil leaves, to taste
  • Parsley leaves, to taste
  • Chive blossoms, to taste
  • Slices baguette bread, toasted