Bright Moment Co

1. Add all the garlic confit ingredients (garlic cloves, fresh thyme, fresh rosemary, olive oil) to a small saucepan over medium-low heat.
2. Bring to a very low boil and cook for 30-40 minutes, or until the garlic is soft.
3. Toast the sourdough bread with olive oil on a griddle until golden brown on both sides.
4. On the crispy toast, add a few garlic cloves to spread about.
5. Slather a layer of fig jam.
6. Add a single layer of prosciutto.
7. Add the fresh burrata.
8. Drizzle with honey (or hot honey).
9. Season with fresh herbs, salt, and black pepper. Enjoy!