Fresh Figs - Enough to roughly cover 80% of the serving dish

Burrata - 1 8oz ball

Arugula - 1/2 cup

Prosciutto - 2-3 slices

Pistachios - About 20g or two tablespoons

Chili Flakes

Salt

Extra Virgin Olive Oil

Balsamic Glaze

1. Slice the top and bottom off each fig and peel or slice off the skin with a paring knife.  Arrange on serving dish with about an inch between each fig leaving a 1 inch border at the perimeter.
2. Using a flat bottomed cup or another smashing utensil, press down and flatten each fig on the dish.  Optionally use a spatula to smooth the surface and bring smashed figs closer together until you have a large cohesive layer of smashed figs.
3. Slice open your burrata and use a spoon to scoop cheese/cream mixture onto the layer of fig in small dollops across the plate.
4. Add your pistachios, chili flakes, and salt to a cutting board and roughly chop until pistachios are broken down.  Sprinkle the spice mixture all over figs and burrata.
5. Roughly rip up your prosciutto and arugula into bite size pieces and disperse over the plate as desired.
6. Finish with a drizzle of extra virgin olive oil and balsamic glaze.
7. Serve with spoons and enjoy!