1. Preheat your oven’s broiler (or heat a grill pan) on high and position the rack about 4–6 inches from the heat source. Line a baking sheet with foil for easy cleanup.

2. Arrange the 12 slices of crusty bread on the prepared baking sheet. Lightly coat each side with olive oil spray, then finish with a gentle drizzle of olive oil for extra richness.

3. Broil the bread for 1–2 minutes per side, watching closely, until edges are golden brown and crisp. If using a grill pan, grill each slice about 1 minute per side over medium-high heat.

4. While the crostini are still warm, peel and halve the garlic clove(s). Rub the cut side of garlic over each toasted slice to impart a subtle garlic flavor.

5. Tear or slice the burrata ball into small pieces and gently spread or nestle it onto each crostini, allowing some of the creamy interior to ooze out.

6. Top each piece with quartered figs—about two pieces per crostini—arranging them so they slightly overlap the cheese.

7. Drizzle honey lightly over the figs and cheese, then add a contrasting drizzle of balsamic glaze in a zigzag or spiral pattern.

8. Finish with a sprinkle of flakey sea sal and a crack of freshly ground black pepper. Add a small basil leaf atop each crostini for color and fragrance.

9. Serve immediately while the bread is still slightly warm and the cheese is creamy.