Ramsay'S Fig Jam & Burrata Crostini

• 1 small ciabatta loaf, sliced
• olive oil, for drizzling
• sea salt and freshly ground black pepper
• 3 balls of burrata cheese
• zest of 1 lemon
• FOR THE FIG JAM
• 150g (5oz) caster sugar
• 5 whole star anise
• 500g (18oz) ripe figs, stalks removed, roughly chopped
• 1-2 tbsp balsamic vinegar, to taste

1. First make the fig jam. Sprinkle the sugar, a pinch of salt and the star anise into a heavy-based saute pan and cook over a medium heat until the sugar begins to caramelize. Add the figs and toss in the caramel. Reduce the heat slightly and add the vinegar. Simmer gently, stirring until the jam has thickened and the figs have almost completely broken down. Remove the star anise.
2. Mash the figs with a potato masher until they have completely collapsed. Take off the heat and set aside to cool.
3. Meanwhile, make the crostini. Preheat a griddle until hot. Drizzle the slices of ciabatta with a little olive oil and season with salt and pepper. Place on the griddle and cook on either side for 1-2 minutes, or until toasted and lightly charred.
4. To serve, place the burrata in a serving bowl, season with salt and pepper, drizzle with olive oil and sprinkle with the lemon zest. Spread the crostini with the fig jam and offer the burrata alongside.

ciabatta loaf, olive oil, salt, cheese, caster sugar, star anise, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/ramsays-fig-jam-burrata-crostini-52621151 (may not work)