Sweet figs are paired with salty Italian provolone on these delicious little toasts, perfect for picnics, snacking or late summer appetizers. Figs hit the farmers market late summer and last into early fall, so I find myself using them in abundance in September - topping my morning yogurt, decorating cakes, and filling cheese boards. You'll most likely come across black mission figs or Adriatic figs (the pale green ones), but any figs will work for these toasts.
1 pint figs, about 8
1/4 lb sliced Italian provolone
4 slices filone, ciabatta, or bread of choice
Drizzle of olive oil
Drizzle of honey
Small handful of purple basil
Pinch of flaky sea salt
Top bread with one or two slices of Italian provolone and layer figs on top, about 2 sliced figs per toast. Drizzle with olive oil, honey, flaky sea salt and torn purple basil. Transfer to a serving platter + enjoy.