1. 1 pound French beans, trimmed
  2. kosher salt and freshly ground black pepper
  3. 2 ounces thin-sliced prosciutto, torn into pieces (1/2 cup)
  4. small handful fresh basil leaves, shredded by hand
  5. 1/2 cup (1 stick) unsalted butter at room temperature
  6. 1/4 cup honey
  7. 2 pints fresh Black Mission figs
  8. 6 slices nut bread
  9. 1 shallot, minced
  10. 3 tablespoons sherry vinegar
  11. 1/2 cup extra-virgin olive oil, plus extra for brushing the figs


  1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water and add salt. When the water comes to a boil add the beans and cook until just tender, about 3 minutes. Drain, then refresh in the salted water bath, then drain well again. Place beans in a bowl with the prosciutto and basil and set aside.
  2. Whip softened butter and honey together.
  3. Preheat your grill. Brush and oil the grill. Cut figs in half, brush with olive oil and grill, cut side down until heated – about 3 minutes.
  4. Place bread slices on the grill and grill both sides until marked and crispy. Remove and brush one side with honey butter.
  5. Set a piece of bread in the middle of each of 6 plates, butter side up. Arrange 4-5 fig halves atop each piece of toast.
  6. Melt the remaining honey butter in a small sauce pan. When butter begins to brown, add shallot and cook for 1 minute.
  7. Stir in the vinegar and olive oil. Pour the dressing over the beans. Toss and season with salt and pepper.
  8. Mound the bean salad on top of each toast and serve.