Sautéed fig and burrata toasts with yuzu and champagne vinegar

1. Lightly brush both sides of the bread with olive oil. Toast in a hot skillet or under the broiler until golden and crisp.  
2. Heat 1 tablespoon of olive oil and the honey in a skillet over medium-high heat. Place the figs cut side down and cook for 1 to 2 minutes without moving them, until lightly caramelized.  
3. Add the grapes and rosemary and sauté for another minute.  
4. Lower the heat and add 2 tablespoons of Favuzzi Yuzu and Champagne Vinegar. Gently toss until the fruit is lightly glazed.  
5. Add the pistachios and walnuts, mix carefully and remove from the heat.  
6. Arrange the mixed baby greens over the toasted bread. Tear the burrata into generous pieces and divide it between the two slices.  
7. Top with the warm figs, grapes and nuts.  
8. Finish each toast with the remaining Yuzu and Champagne Vinegar, a light drizzle of olive oil, fleur de sel and freshly ground black pepper. Serve immediately.

Tips : Adding the vinegar at two different stages allows it to shine: the first addition creates a delicate glaze for the fruit, while the final drizzle preserves the fresh, aromatic notes of the yuzu.