• 1/2 cup toasted unsalted almonds
• 2 Tbsp. toasted hazelnuts
• 16 roasted red peppers
• 3 cloves garlic , peeled and finely grated
• 5 Tbsp. olive oil , plus more for grilling
• 2 tsp. smoked paprika
• 2 Tbsp. sherry vinegar
• 3/4 tsp. salt
• 20 ripe figs , preferably Black Mission
• 4 thick slices crusty bread , such as bâtarde or ciabatta
• 1 pound burrata cheese ; available at Italian specialty stores
• 1/2 pound arugula

Note: 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.