Burrata with Confit Figs

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