Servings: Serves 4
Ingredients 1/2 cup toasted unsalted almonds2 Tbsp. toasted hazelnuts16 roasted red peppers3 cloves garlic , peeled and finely grated5 Tbsp. olive oil , plus more for grilling2 tsp. smoked paprika2 Tbsp. sherry vinegar3/4 tsp. salt20 ripe figs , preferably Black Mission4 thick slices crusty bread , such as bâtarde or ciabatta1 pound burrata cheese ; available at Italian specialty stores1/2 pound arugula
If you cannot find burrata, fresh mozzarella
is also fine to use.Prepare a gas grill or grill pan, then make romesco sauce:
In a food processor, chop almonds and hazelnuts. Add peppers, garlic, and olive oil; process until combined. Mix in paprika, vinegar, and salt. Set aside.
Lightly coat figs with additional olive oil and grill about 1 minute per side; transfer to a cutting board. Brush bread with olive oil and grill, flipping once, 2 to 3 minutes per side.
Cut figs in half (if desired, leave some whole). Spread a thin layer of romesco on bread. Arrange figs and bread on a platter with burrata and arugula, laying some arugula on top of bread as a garnish.